First thing’s 1st: How was your Memorial Day time Weekend? I hope you had the opportunity to relax and consume some delicious meals.

Yes, I’m totally one of those people.
I wish I could say We instagrammed and ate this salmon this weekend, but that’s just not truth. I in fact developed this dish almost a year ago and totally forgot about any of it until recently when I was strolling through my photos. Please forgive me! How could I deny you this magical meal?
This salmon. Um, terms really won’t do it justice, but I’ll try to describe it in the best way I understand how: through super delicious adjectives (certainly) and dramatic descriptors.
Brown sugar caramelized. Melts like butter in your mouth. Juicy and sugary (with some temperature, if you’d like it). If you loved this informative article and you want to receive more details relating to vegan stuffed zucchini boats recipe assure visit our own web-site. Gorgeous. Certainly man bait worthwhile.
These words all boil down to one thing and something thing only: You need to get this to salmon!
The fish itself is sweet, with an almost teriyaki flavor. You’ll want to be sure to marinade it for at least an hour or two to allow salmon absorb the lovely tastes through the pineapple juice and soy sauce.
A few minutes before I took the salmon out of the oven, We fired up the broiler to obtain the top of it somewhat crispy and caramelized. Mmmmm.
This dinner is ideal for a BBQ or even to impress! The healthy fats and proteins through the salmon will keep you complete and happy.
Enjoy!
Prep time:
Ingredients
1 tablespoons honey
1/2 cup reduced sodium soy sauce, gluten free if desired
1/4 cup fresh pineapple juice
1 teaspoon dijon mustard
1 tablespoon essential olive oil
1 teaspoon red chili pepper flakes, if desired
1/2 of a whole pineapple, peeled, cored, and lower into small chunks (which means you don’t have to cut later)
For quinoa:
1 cup coconut milk (I used light coconut milk)
1/2 cup water
Refreshing limes to squeeze, if desired
1/4 cup toasted sliced almonds, optional for topping
Instructions
In a large bowl whisk collectively the marinade ingredients: brown sugar, honey, soy sauce, pineapple juice, mustard, sesame and olive oil, ginger, garlic and red pepper flakes if desired. Place salmon in large ziploc handbag and add marinade. Place in refrigerator for 8 hours but a minimum of 1 hour. You can even marinade it within a baking pan.
While salmon is cooking food, prepare quinoa. Bring water and coconut milk to a boil within a moderate saucepan. Reduce high temperature to low; add quinoa and cover; simmering until all liquid is usually consumed. Remove from high temperature and allow stand another 5-10 a few minutes. Fluff the quinoa using a fork and reserve. Add in reddish colored onion and cilantro to quinoa. Once salmon is finished cooking, remove pineapple from baking sheet and flip into quinoa. Season with sodium and lime juice to taste.
Spoon pineapple quinoa evenly into 4 bowls or plates. Cut salmon into desired serving sizes and serve with quinoa. Garnish having a tablespoon or two of toasted almonds. Drizzle with extra honey if desired.
Salmon is very sensitive and may dry out easily if overcooked, thus be sure you view your fish! For each and every inches of thickness of the salmon, generally it takes about 10 minutes to cook.
Usually salmon fillets are approximately 1 1/2 inches thick. Preparing quinoa in advance makes this dish even easier. You can serve the quinoa warm or frosty.
Almonds not contained in nutritional information since they are optional
love it!
Leo is definitely aging well!
Btw, this salmon is amazing. Love that marinade and you know I need that pineapple quinoa – YUM!
This is AMAZING!
I could honestly say that is the first time I made a dish that blew me away! And it was FISH!
I couldn’t cease eating the quinoa (right out of the pot We cooked it in, hah!) – I skipped the onion as well as the cilantro and it had been still fantastic!
Oh my!!’¦This looks FANTASTIC’¦.I’d like it for dinner this extremely evening’¦but it is SNOWING to beat the band within the Jura mountains (France)’¦Could I just possibly utilize the purchased, currently roasted chicken within the fridge?!’¦Please say yes”!!

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