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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I like every ingredient listed, but: the quinoa was too salty; the defrosted peas were odd in a salad (why not fresh or blanched sugar snaps or snow peas?) while the sherry vinegar interacted badly with oranges; and the marinade/glaze offers absolutely no oil or butter to keep salmon moist under the broiler, so of course it dried out. We ate it, but very disappointed, and that's unusual.
My husband is not a huge fan of salmon, but told me I could make this again. He also suggested I serve it the next time we have friends over for dinner. Also, the salad pairs wonderfully with the fish.