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A quick Asian orange sauce gives this healthy salmon dinner recipe bright flavor. No broccolini? Swap in 8 ounces broccoli florets and roast for 5 minutes in Step 3.
with Quinoa & Broccolini
Preparation time: 25 minutes
1 cup quinoa
1/2 cup orange juice plus 1/3 cup, divided
2 scallions, sliced
1 bunch broccolini, trimmed
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt, divided
1/2 teaspoon ground pepper, divided
3 teaspoons toasted sesame oil, divided
1/4 teaspoon garlic powder
4 (4-ounce) portions wild salmon
1 teaspoon black sesame seeds
1 tablespoon minced fresh ginger
1 tablespoon reduced-sodium tamari
1 teaspoon cornstarch
Prepare quinoa according to package directions, substituting 1/2 cup orange juice for 1/2 cup water.
Remove from heat and stir in scallions. Cover to keep warm.
Preheat oven to 450 F. Line a rimmed baking sheet with foil.
Toss broccolini with oil and 1/4 teaspoon each salt and pepper in a large bowl. Transfer to the prepared baking sheet. Roast for 8 minutes.
Meanwhile, combine 2 teaspoons sesame oil, garlic powder and the remaining 1/4 teaspoon each salt and pepper in a small bowl. Brush the mixture on salmon.
Push the broccolini to one side of the pan and place the salmon on the other side. Bake until the salmon is just cooked through, 5 to 8 minutes. Sprinkle the salmon with sesame seeds.
Whisk the remaining 1/3 cup orange juice, 1 teaspoon sesame oil, the ginger, the tamari and the cornstarch in a small microwave-safe bowl. Microwave on High for 1 minute. Divide the quinoa, broccolini and salmon among four plates. Drizzle with 2 tablespoons sauce each.
Recipe notes: Turn leftovers into a salmon and spinach sandwich with wasabi mayo for lunch. Whisk 1 tablespoon. reduced-fat mayonnaise with 1 teaspoon wasabi powder. Spread on 1 toasted whole-wheat burger bun. Top with a leftover portion of salmon and 1/4 cup baby spinach.