You should probably know that, as much as I want to be, I am so not a list person when it comes to making dinner and grocery shopping. I am a “Hey, I am on Coldwater Canyon so why don’t I run over to Whole Foods and see what I can make for dinner tonight” person. I know, I know… I am trying to change that! So on one such particular trip last week, I wandered into Whole Foods and found a bag of roasted garlic quinoa and a really tasty looking piece of salmon and figured I could just fill in the blanks with whatever I had in my kitchen. It actually turned out so tasty that I thought I would share the recipe!
The marinade for this is really just an adaption of my favorite salad dressing recipe with a few changes.
1/2-1 lb. Salmon filet
(I like to get my filet with the skin still on and bake with the skin side touching the pan and then remove it right out of the oven.)
2 Tbl Maple syrup
1 tsp honey
1 Tbl Dijon mustard
1/2 c. orange juice
2 Tbl brown sugar
Place washed and dried salmon filet in a small, shallow baking dish. Add all ingredients. Lightly rub filet to make sure it is covered equally with all ingredients… especially the dijon mustard. Cover and refrigerate for 1-12 hours.
Preheat oven to 400 degrees. Remove salmon from the refrigerator and transfer the marinated filet to a lightly oiled pan. Bake at 400 degrees for 10-20 minutes depending on the size and thickness of your filet. I like mine just barely cooked through, moist and flaky and it took 14 minutes.
For the bed of quinoa, I added roasted broccoli (which I cooked at 400 for 20 minutes while the salmon was marinating), freshly shredded Robusto (parmesan would work also) and a healthy amount of balsamic vinegar.
And voila! A meal that tastes fancy-restaurant good but is quite easy to make and best of all healthy to boot!