Recipe Image

Orange-Sesame Salmon with Quinoa & Broccolini

  • 25 m
  • 25 m
Karen Ansel, M.S., R.D.N.
“A quick Asian orange sauce gives this healthy salmon dinner recipe bright flavor. No broccolini? Swap in 8 ounces broccoli florets and roast for 5 minutes in Step 3.”

Ingredients

    • 1 cup quinoa
    • ½ cup orange juice plus ⅓ cup, divided
    • 2 scallions, sliced
    • 1 bunch broccolini, trimmed
    • 1 tablespoon extra-virgin olive oil
    • ½ teaspoon ground pepper, divided
    • 3 teaspoons toasted sesame oil, divided
    • ¼ teaspoon garlic powder
    • 4 4-ounce portions wild salmon
    • 1 teaspoon black sesame seeds
    • 1 tablespoon minced fresh ginger
    • 1 tablespoon reduced-sodium tamari
    • 1 teaspoon cornstarch

Directions

  • 1 Prepare quinoa according to package directions, substituting ½ cup orange juice for ½ cup water. Remove from heat and stir in scallions. Cover to keep warm.
  • 2 Preheat oven to 450°F. Line a rimmed baking sheet with foil.
  • 3 Toss broccolini with oil and ¼ teaspoon each salt and pepper in a large bowl. Transfer to the prepared baking sheet. Roast for 8 minutes.
  • 4 Meanwhile, combine 2 teaspoons sesame oil, garlic powder and the remaining ¼ teaspoon each salt and pepper in a small bowl. Brush the mixture on salmon.
  • 5 Push the broccolini to one side of the pan and place the salmon on the other side. Bake until the salmon is just cooked through, 5 to 8 minutes. Sprinkle the salmon with sesame seeds.
  • 6 Whisk the remaining ⅓ cup orange juice, 1 teaspoon sesame oil, ginger, tamari and cornstarch in a small microwave-safe bowl. Microwave on High for 1 minute. Divide the quinoa, broccolini and salmon among 4 plates. Drizzle with 2 tablespoons sauce each.
  • Tips: Turn leftovers into a salmon & spinach sandwich with wasabi mayo for lunch: Whisk 1 Tbsp. reduced-fat mayonnaise with 1 tsp. wasabi powder. Spread on 1 toasted whole-wheat burger bun. Top with a leftover portion of salmon and ¼ cup baby spinach.
ALL RIGHTS RESERVED © 2018 EatingWell.com Printed From EatingWell.com 6/21/2018