Recipe
Grilled Salmon with Quinoa and Brown Rice
Serves: 4
Ingredients:
Salmon:
4 – 6 ounce salmon filets (skin left on)
Olive oil for brushing salmon
Sea salt and coarsely ground black pepper to taste
Apricot Glaze (see recipe below)
8 ounces of Crimini Mushrooms – chopped coarsely
1 bunch of asparagus – ends trimmed and diced
Hodgson Mill Quinoa and Brown Rice (Mediterranean) Apricot Glaze:
1 cup apricot preserves
2 tablespoons soy sauce
1 teaspoon red pepper flakes
4 – 6 ounce salmon filets (skin left on)
Olive oil for brushing salmon
Sea salt and coarsely ground black pepper to taste
Apricot Glaze (see recipe below)
8 ounces of Crimini Mushrooms – chopped coarsely
1 bunch of asparagus – ends trimmed and diced
Hodgson Mill Quinoa and Brown Rice (Mediterranean) Apricot Glaze:
1 cup apricot preserves
2 tablespoons soy sauce
1 teaspoon red pepper flakes
Directions:
Heat a grill pan to medium high. Lightly brush the salmon with olive oil and season with salt and pepper to taste. Grill the salmon, skin side down until the skin turns very brown and is crisp. Flip the salmon carefully and grill for just another minute or two until it is just cooked through. I prefer my salmon grilled to a medium rare, so I grill the salmon for about 4 minutes on the skin side and about two minutes on the other side and am very careful not to overcook the salmon.
For Apricot Glaze:
In a small bowl, whisk the glaze ingredients together and add more red pepper flakes, if needed.
For Quinoa and Brown Rice:
In a medium skillet, sauté the Crimini Mushrooms in a small amount of olive oil. When they start to brown, add in the asparagus and cook for just another minute, keeping the asparagus bright green. Remove to platter and then prepare the Quinoa and Brown Rice according to package directions. Add in the mushrooms and asparagus and toss gently to combine.
To serve:
In a small bowl, whisk the glaze ingredients together and add more red pepper flakes, if needed.
For Quinoa and Brown Rice:
In a medium skillet, sauté the Crimini Mushrooms in a small amount of olive oil. When they start to brown, add in the asparagus and cook for just another minute, keeping the asparagus bright green. Remove to platter and then prepare the Quinoa and Brown Rice according to package directions. Add in the mushrooms and asparagus and toss gently to combine.
To serve:
In each of four shallow bowls, ladle the Quinoa and Brown Rice and place a piece of salmon over each. Drizzle a nice amount of the apricot glaze over the salmon and serve immediately.
Need A Caterer For Your Event?
Rania's Catering Celebrates Over 35 Years In Pittsburgh
412-531-2222