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Prep Time:20 minsAdditional Time:10 minsTotal Time:30 minsServings:2Yield:2 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:10 minsTotal Time:30 minsServings:2Yield:2 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:30 mins
Total Time:
30 mins
Servings:2
Servings:
2
Yield:2 servings
Yield:
2 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1(8 ounce)fresh or frozen skinless salmon fillet2teaspoonshoney2teaspoonsspicy brown mustard1large clovegarlic, minced⅔cupcooked quinoa, room temperature½cupchopped fresh or frozen mango, thawed if frozen1 to 2 tablespoons seeded and finely chopped fresh jalapeño chile pepper (see Tip)1tablespoonsliced almonds, toasted (see Tip)1teaspoonolive oil⅛teaspoonsaltPinch ground black pepper2tablespoonschopped fresh cilantro
Cook Mode(Keep screen awake)
Ingredients
1(8 ounce)fresh or frozen skinless salmon fillet
2teaspoonshoney
2teaspoonsspicy brown mustard
1large clovegarlic, minced
⅔cupcooked quinoa, room temperature
½cupchopped fresh or frozen mango, thawed if frozen
1 to 2 tablespoons seeded and finely chopped fresh jalapeño chile pepper (see Tip)
1tablespoonsliced almonds, toasted (see Tip)
1teaspoonolive oil
⅛teaspoonsalt
Pinch ground black pepper
2tablespoonschopped fresh cilantro
DirectionsThaw salmon, if frozen. Rinse fish and pat dry with paper towels. In a small bowl, stir together honey, mustard and garlic. Brush both sides of salmon with honey mixture. For a gas or charcoal grill, place salmon on grill rack directly over medium heat. Cover and grill for 4 to 6 minutes per 1/2-inch thickness of fish until salmon begins to flake when tested with a fork, turning once.Meanwhile, in a medium bowl, stir together quinoa, mango, jalapeño pepper, almonds, olive oil, salt and black pepper. Top with fresh cilantro. Serve salmon with quinoa.TipsTips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.Originally appeared: Diabetic Living Magazine
Directions
Thaw salmon, if frozen. Rinse fish and pat dry with paper towels. In a small bowl, stir together honey, mustard and garlic. Brush both sides of salmon with honey mixture. For a gas or charcoal grill, place salmon on grill rack directly over medium heat. Cover and grill for 4 to 6 minutes per 1/2-inch thickness of fish until salmon begins to flake when tested with a fork, turning once.Meanwhile, in a medium bowl, stir together quinoa, mango, jalapeño pepper, almonds, olive oil, salt and black pepper. Top with fresh cilantro. Serve salmon with quinoa.TipsTips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.
Thaw salmon, if frozen. Rinse fish and pat dry with paper towels. In a small bowl, stir together honey, mustard and garlic. Brush both sides of salmon with honey mixture. For a gas or charcoal grill, place salmon on grill rack directly over medium heat. Cover and grill for 4 to 6 minutes per 1/2-inch thickness of fish until salmon begins to flake when tested with a fork, turning once.
Meanwhile, in a medium bowl, stir together quinoa, mango, jalapeño pepper, almonds, olive oil, salt and black pepper. Top with fresh cilantro. Serve salmon with quinoa.
Tips
Tips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)326Calories12gFat27gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
