Cooking Light, April 2013 page 61
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Roasted Salmon with Soy-Marmalade Glaze
Serve with Snap Pea and Radish Sauté and Quinoa with Toasted Pine Nuts. Or serve with Soba Noodle Salad and Wilted Spinach with Fresh Chile. There are a number of sustainable salmon options available; look for U.S.-caught and U.S.-farmed fish.
Snap Pea and Radish Sauté
Cutting half of the peas in half gives the dish a lovely look, but you can skip that step and leave them all whole, if you like.
Quinoa with Toasted Pine Nuts
Quinoa is hot right now. And our Quinoa with Toasted Pine Nuts makes this up-to-date side dish even more fantastic.