Orange-Glazed Salmon with Olive Quinoa

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Orange-Glazed Salmon with Olive Quinoa Recipe

Photo: Whitney Ott; Styling: Lindsey Lower

The fragrant orange glaze caramelizes as the salmon quickly cooks under the broiler. To serve 4, double the salmon, glaze, and quinoa, and increase the water for the quinoa to 1 1/4 cups.

Serves 2 (serving size: 1 fillet and about 2/3 cup quinoa)


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2/3 cup water
1/2 cup uncooked quinoa, rinsed and drained
3/8 teaspoon kosher salt, divided
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon pitted kalamata olives, sliced
1 tablespoon pine nuts, toasted
2 (6-ounce) salmon fillets
1 tablespoon maple syrup
1 teaspoon grated orange rind
1 teaspoon fresh orange juice
1/2 teaspoon Dijon mustard
1/4 teaspoon minced garlic
1/4 teaspoon freshly ground black pepper


1. Preheat broiler to high.

2. Combine 2/3 cup water, quinoa, and 1/8 teaspoon salt in a small saucepan; bring to a boil. Reduce heat; simmer 13 minutes or until liquid is absorbed. Stir in parsley, olives, and pine nuts.

3. While quinoa cooks, arrange fillets, skin side down, on a foil-lined baking sheet. Combine remaining 1/4 teaspoon salt, syrup, rind, juice, Dijon, garlic, and pepper in a bowl, stirring with a whisk. Spread orange mixture evenly over fillets. Broil salmon 6 minutes or until desired degree of doneness. Serve fillets with quinoa mixture.

Created date

February 2015

Nutritional Information

Calories 479
Fat 16.9 g
Satfat 2.8 g
Monofat 6.1 g
Polyfat 6.4 g
Protein 43 g
Carbohydrate 37 g
Fiber 4 g
Cholesterol 90 mg
Iron 3 mg
Sodium 591 mg
Calcium 59 mg