Sunday, April 28, 2013

Sweet and Spicy Salmon with Fresh Mango Salsa

Today was one of those picture perfect days. 75 degrees and sunny = pure bliss. I rarely miss an opportunity to bust out the grill and make a quick, super flavorful meal. Tonight I put together a salmon dish that was sweet and spicy (my favorite combo) and paired it with a fresh salsa, quinoa and grilled zucchini. Colorful and full of nutrition!


Sweet and Spicy Salmon

Serves 2-3

1 lb. fresh salmon, skin on
2 teaspoons chili powder
2 teaspoons ground cumin
1 tablespoon dark brown sugar
Salt and pepper
Olive oil

My beautiful salmon filet - thanks Hy-Vee!

1. Season salmon with salt and pepper. Drizzle with olive oil.

 2. Combine seasonings and rub over the salmon.

3. Preheat grill to medium-high. Place salmon on the grill, flesh side down, and cook 5-6 minutes, or until cooked through.

4. Flip the salmon filet and cook 2 minutes longer. Transfer to a platter.

Fresh Mango Salsa

Makes 1 1/2 cups

1 cup frozen mango chunks, thawed
1/2 red onion, diced
1/2 red pepper, diced
1 jalapeno, diced
1 lime, juiced
2 teaspoons honey
Salt and pepper

Combine all ingredients in a medium bowl. Let sit at room temperature until ready to serve.

Quinoa with Toasted Almonds

Makes 4 cups

2 cups dry quinoa
3 1/2 cups chicken broth
1/2 cup slivered almonds, toasted
1 (15 oz.) can garbanzo beans, drained
2 tablespoons fresh parsley, chopped

1. Bring quinoa and chicken broth to a boil. Cover and lower heat to medium low. Cook quinoa for 15 minutes, or until all broth is absorbed and quinoa is tender.

2. Combine almonds and quinoa.

3. Add the garbanzo beans and fresh parsley and toss to combine.

And put it all together!

No comments:

Post a Comment