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Glazed Salmon with Quinoa and Green Beans

Glazed Salmon with Quinoa and Green Beans

By on July 16, 2014

1 1/4 cup water
3/8 tsp kosher salt, divided
3/8 tsp ground black pepper, divided
1 cup cooked quinoa
2 Tbsp chopped fresh dill
1 lemon
2 tsp olive oil
1 tsp butter
3 shallots, chopped
1/4 cup dry white wine
2 Tbsp Dijon mustard
1 Tbsp brown sugar
4 salmon fillets (about 1 inch thick)
8 ounces green beans, trimmed
1 tsp butter
1/4 tsp kosher salt
1/4 tsp black pepper
3 Tbsp sliced almonds

1. Heat a small saucepan over medium high heat. Add olive oil and butter, swirl until butter melts. Add shallots; cook 2 minutes, stirring occasionally. Add wine to pan; bring to boil. Cook 2 minutes; stir in mustard and brown sugar. Remove from heat.
2. Arrange salmon fillets, skin side down, on a jelly roll pan lined with foil coated with cooking spray. Sprinkle fillets with 1/4 tsp salt and 1/4 tsp pepper. Spread half of the mustard glaze evenly over fillets. Place in a COLD oven (do not preheat), heating to 425 degrees after you place salmon inside. Bake 20-25 minutes or until salmon flakes easily with a fork. Spread remaining glaze over cooked salmon.
3. While salmon bakes, zest then juice the lemon. Reserve half the juice. Combine the cooked quinoa, dill, lemon rind and remaining juice in a small bowl.
4. Steam the green beans until tender. Toss with 1 Tbsp melted butter, reserved lemon juice, 1/4 tsp salt, 1/4 tsp pepper and sliced almonds.
5. Serves 4

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