Description
A delicious, hearty meal featuring juicy, sweet-and-spicy salmon fillets served atop a flavorful ‘dirty’ quinoa with sautéed peppers, onion, and a hint of heat from jalapeño. This wholesome and protein-rich dish is perfect for a nutritious dinner that’s bursting with bold flavors.
Ingredients
Units
Scale
For the Dirty Quinoa
- 1 tablespoon olive oil
- 1 red bell pepper, diced
- 1 onion, diced
- 1 jalapeno, diced
- 2 cloves garlic, minced
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1 cup quinoa
- 2 cups chicken broth
For the Sweet and Spicy Salmon
- 4 salmon portions, skin on
- 1 tablespoon brown sugar
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 2 tablespoons olive oil
Instructions
- Prepare the Dirty Quinoa: Heat a medium or large saucepan over medium-high heat. Add 1 tablespoon olive oil and sauté the diced red bell pepper, onion, and jalapeno for about 4 to 5 minutes until they begin to soften. Add minced garlic, chili powder, cumin, paprika, and salt to the saucepan. Cook for another minute to toast the spices and bring out their flavors.
- Cook the Quinoa: Add the quinoa to the saucepan, followed by the chicken broth. Stir, cover, and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer, covered, for about 20 minutes or until the quinoa has absorbed all the liquid. Fluff with a fork when done.
- Season the Salmon: While the quinoa is cooking, combine brown sugar, chili powder, cumin, paprika, and salt in a small bowl. Rub this spice mixture evenly over the salmon fillets.
- Sear the Salmon: Heat a heavy skillet over high heat. Once very hot, add 2 tablespoons olive oil and let it heat for 30 seconds. Place the salmon fillets skin side down in the skillet. Immediately reduce heat to medium-low, cover, and let the salmon cook until it reaches 120°F internally or flakes easily with a fork. This should take less than 10 minutes, depending on thickness. Do not flip the salmon.
- Plate and Serve: Spoon the hot dirty quinoa onto plates and top each portion with a crispy skin salmon fillet. Serve immediately for the best flavor and texture.
Notes
- If you prefer, you can use vegetable broth instead of chicken broth to make the quinoa vegetarian-friendly.
- Adjust the amount of jalapeno to modify the heat level to your liking.
- For an extra touch, garnish with chopped fresh cilantro or a squeeze of lime.
- Be careful not to overcook the salmon; it should be moist and flaky.
Nutrition
- Serving Size: 1 salmon fillet with 1/4 dirty quinoa
- Calories: 420
- Sugar: 4g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 65mg
