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.
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
How to Make It
Preheat broiler to high.
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.
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.
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