Orange Ginger Salmon with Crispy Quinoa Salad

I know this picture looks too complicated for the amateur chef to attempt, but it’s actually one of my “Cooking for Dummies” recipes. Make it for your next dinner with the in-laws and impress them with your culinary skills. They’ll love it so much they might forget why they never approved of you. Ingredients for […]

I know this picture looks too complicated for the amateur chef to attempt, but it’s actually one of my “Cooking for Dummies” recipes. Make it for your next dinner with the in-laws and impress them with your culinary skills. They’ll love it so much they might forget why they never approved of you.

Ingredients for Salmon Marinade:

  • 3-4 salmon fillets, 6-8oz each
  • Juice of 2 oranges or ½ cup of orange juice, but fresh is best
  • 2oz fresh sliced ginger or 1 ½ tbsp. ginger paste
  • 1 tbsp. crushed garlic
  • 1 tbsp. maple syrup
  • ¼ cup low sodium soy sauce
  •  ¼ cup apple cider vinegar
  • ¼ cup avocado oil
  • ½ tsp. salt
  • ½ black pepper

Instructions:

Add all ingredients in large Ziploc bag and marinade 2 hours in refrigerator. In large baking dish, spray avocado oil, place salmon skin down and pour remaining marinade from bag. Pre-heat oven at 350˚ F and bake salmon for 20-25 minutes. The marinade will caramelize to a brown glaze from the sugars of the syrup and orange juice. Brush the glaze over the top of salmon for a richer flavor.

Crispy Quinoa:

If you never cooked quinoa before it’s just like cooking rice; 1 part quinoa, 2 parts water. For 1 cup quinoa add 2 cups water. In small saucepan, bring to a boil and then simmer for 12 minutes.  Bring it up a notch and fry your quinoa in avocado oil for a crispy, nutty flavor. Add 1 tbsp. of avocado oil per ½ cup of cooked quinoa in a pan over medium heat for 2-3 minutes. Toss in your salad, cut up some sliced oranges and drizzle the left-over glaze from your salmon pan.