Nutrition per serving may change if servings are adjusted.
1 (8 ounce) fresh or frozen skinless salmon fillet
2 teaspoons honey
2 teaspoons spicy brown mustard
1 large clove garlic, minced
⅔ cup cooked quinoa, room temperature
½ cup chopped fresh or frozen mango, thawed if frozen
1 to 2 tablespoons seeded and finely chopped fresh jalapeño chile pepper (see Tip)
1 tablespoon sliced almonds, toasted (see Tip)
1 teaspoon olive oil
⅛ teaspoon salt
Pinch ground black pepper
2 tablespoons chopped fresh cilantro
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 ½-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: 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°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.