Quinoa Crusted Salmon with Rosemary Honey over Orange Arugula Salad
Developed by Jenna Kraus of
Barry Goldwater High School,
Second Place, 2015 AICR/C-CAP Healthy Appetizer Contest Winner
Jenna received a $3,000 scholarship.
A stunning presentation and a delicious and unique way to introduce people to fiber-rich quinoa.
- 1/2 cup uncooked white quinoa
- 1/4 cup honey
- 1 large sprig fresh rosemary, leaves removed and coarsely chopped
- 2 oranges, divided
- 2 tsp. balsamic vinegar
- 2 Tbsp. plus 2 tsp. extra virgin olive oil, divided
- Freshly ground pepper and salt, to taste
- 4 oz. arugula
- 1? lbs. skinned salmon fillet
Preheat oven to 400 degrees F. Arrange baking rack in middle of oven.
In small pot, cook quinoa according to package directions. Spread cooked quinoa on sheet pan lined with paper towels to absorb excess liquid. Place dry cooked quinoa in shallow dish and fluff with fork.
In small pot, bring honey to simmer, add rosemary, turn off heat and cover pan.
Zest and juice 1/2 orange. In small bowl mix together juice from orange and vinegar. Whisk in 2 tablespoons oil and orange zest. Season to taste with pepper and salt.
Cut salmon fillet into twelve equal pieces and brush each piece with rosemary honey. Sprinkle cooked quinoa over top of salmon pieces and press down into salmon.
In shallow baking pan, spread remaining oil. Place salmon pieces, quinoa side up, on oiled pan. Bake for 10-12 minutes, until light pink throughout. To brown quinoa crust, set under broiler for 1-2 minutes..
While fish bakes, peel remaining 1? oranges and trim off white pith. Separate orange segments and cut into 1/2-inch pieces. Toss arugula with vinaigrette and orange pieces. Arrange small handful on an individual serving plate and place salmon on top. This can also be served on a platter, family style.
Makes 12 servings.
Per serving: 180 calories, 8 g total fat, (1g saturated fat),
13 g carbohydrate, 13 g protein, 1 g dietary fiber, 31 mg sodium.