This Maple-Pecan Salmon Delight makes for a perfectly delicious,quick, and healthy meal.
“Being an Alaskan-born kid, I love salmon! I like the salmon my dad prepares,
but decided to break out and take it to the next level,” explains Michael. “So,
I decided to combine some of the ingredients from foods I enjoy to create an
original recipe. I also have a friend who is gluten-intolerant, so I made this
recipe gluten-free. I would include a mandarin orange, steamed asparagus,
and a glass of skim milk to complete the meal.”
Maple-Pecan Salmon Delight
Ingredients
- 1 pound wild Alaskan salmon
- ½ lemon
- 1 clove garlic, peeled and minced
- 1 inch fresh ginger, peeled and grated
- ¼ cup maple syrup
- 1 tablespoon low-sodium soy sauce
- ¼ cup chopped pecans
- 1 cup quinoa
- 1 cup carrots, peeled and chopped
- 1 cup peas
For the Salmon:
For the Quinoa:
Instructions
- Preheat oven to 400°F. Place the salmon in a baking dish skin-side down.
- Squeeze the lemon juice onto the salmon. In a small bowl, mix together garlic,
- ginger, maple syrup, and soy sauce. Pour the mixture over the salmon. Marinate
- in the refrigerator for 20 minutes.
- While salmon is marinating, prepare the quinoa: In a small saucepan, boil 2 cups
- of water over high heat. Add the quinoa, carrots, and peas and reduce the heat
- to low, and cover. Cook for 15 minutes or until quinoa and carrots are tender.
- Sprinkle pecans over the salmon and bake uncovered for 15 to 20 minutes or
- until its golden and flaky towards the edges.
Recipe and Photo: The 2014 Healthy Lunchtime Challenge Cookbook
