Citrus Honey Salmon with Moroccan Quinoa Salad
Citrus Honey Salmon with Moroccan Quinoa Salad
This nourishing meal is packed with key nutrients to help you feel your best. Salmon delivers anti-inflammatory omega-3s for brain, heart and hormone health, along with protein to support stable blood sugar levels. Quinoa is a great source of fibre, plant-based protein and magnesium to boost energy and support muscle function. Oranges round it out with a hit of vitamin C and antioxidants to strengthen immunity and support healthy, glowing skin.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 4 x 170g salmon fillets
- 2 tbsp extra-virgin olive oil
- Juice 1 small orange
- 2 tbsp raw honey or pure maple syrup
- 2 tsp tamari
- 4 cloves garlic, minced
- Pinch sea salt & pepper
- Quinoa Salad
- 1½ cups uncooked multi-coloured quinoa, rinsed
- 2 cups vegetable stock
- 1 orange, zested & juiced
- 1 orange, diced
- 1 tbsp red-wine vinegar
- 1 tsp raw honey or pure maple syrup
- Handful coriander, finely chopped
- Handful mint, finely chopped
- ¼ cup slivered almonds, toasted
Method
- Heat some olive oil in a frying pan over medium heat. Place the salmon skin side up and sear for about 4 mins, then flip and cook for another 3 mins.
- Pour in the orange juice and let it simmer for 1 min, then add the garlic and cook for 1 min.
- Push the salmon to one side of the pan and stir in the honey and tamari. Let the sauce bubble and thicken into a syrup.
- Spoon the glaze over the salmon to coat it well. Once the salmon is cooked to your liking and the glaze is thick and glossy, remove from the heat and serve.
- While your salmon is cooking, bring quinoa and stock to a boil over medium heat. Cover, reduce the heat and cook for 14 mins. Once quinoa is cooked, transfer it to a bowl and set it aside to cool.
- In a small bowl, add orange juice, vinegar and honey and stir to combine.
- Add coriander, mint, almonds and orange zest to your quinoa and toss gently.
- Pour in the orange dressing and gently toss again.
- Arrange quinoa on 4 plates and then top with a piece of salmon. Spoon pan sauce over salmon, then top with fresh herbs, pistachios and orange zest.
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