Recipes

Hot Honey Salmon with Quinoa

By
Mary Berg

Published: 

Hot Honey Salmon with Quinoa
Portions
Serves 4

Ingredients

For the quinoa and veg:

  • 1 cup quinoa
  • 1 ¾ cups water
  • Salt*
  • 1 cup frozen edamame
  • 4 Persian cucumbers, roughly chopped
  • 1–2 tablespoons soy sauce
  • 2–3 teaspoons apple cider vinegar

For the salmon:

  • One 700g skin-on salmon fillet
  • Salt & pepper
  • ¼ cup honey
  • 3–4 tablespoons chili sauce, such as sriracha, sambal, or chili crisp
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons soy sauce
  • 2 garlic cloves, minced

Directions

  1. Add the quinoa to a medium saucepan along with the water and season with a pinch of salt. Place over high heat and bring to a boil. Once boiling, cover and reduce the heat to low and simmer for 15 minutes. After 15 minutes, remove the pot from the heat and set aside until ready to serve.
  2. Meanwhile, cook the edamame according to the package directions (either on the stove or in the microwave) then rinse under cold water to stop the cooking process. Add the edamame to a bowl along with the cucumbers and toss with the soy sauce and vinegar. Set aside.
  3. Line a square baking dish with aluminum foil and add in the salmon fillet, skin side down. Season with salt and pepper and set aside.
  4. In a small saucepan or skillet, whisk together the honey, chili sauce, vinegar, soy sauce, and garlic cloves. Place over medium heat and cook, stirring frequently, for about 5 minutes or until slightly thickened.
  5. Meanwhile, arrange your oven rack to the middle position and heat the broiler to high. Set 2 tablespoons of the sauce aside and pour the remaining over the salmon. Broil for 12 minutes or until deeply charred and cooked through. Remove the salmon from the oven and pour over the reserved 2 tablespoons of glaze.
  6. To serve, uncover the quinoa and fluff with a fork. Divide the quinoa into bowls and top with the cucumber edamame salad. Using a spatula or large spoon, divide the salmon into four portions, leaving the skin behind, and serve.

*Recipe note: For extra flavour in your quinoa, use 1 tsp of vegetable or chicken bouillon powder in place of salt.