This recipe combines the rich flavors of maple-glazed salmon with the nutty taste of quinoa. Dried cranberries and pecans add sweetness and crunch to the dish. It's a tasty and healthy meal that's great for any event.
Ingredients: 4 salmon fillets. 1/4 cup maple syrup. 2 tablespoons soy sauce. 1 tablespoon olive oil. 1 cup quinoa. 2 cups water or broth. 1/2 cup dried cranberries. 1/2 cup pecans, chopped. 1/4 cup fresh parsley, chopped. 2 tablespoons balsamic vinegar. Salt and pepper to taste.
Instructions: Preheat oven to 400F 200C. In a small bowl, mix maple syrup and soy sauce. Place salmon fillets on a lined baking sheet and brush them with the maple syrup mixture. Season with salt and pepper, then bake for 12-15 minutes or until salmon is cooked through. Meanwhile, rinse quinoa under cold water. In a saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until quinoa is cooked and liquid is absorbed. In a large bowl, combine cooked quinoa, dried cranberries, pecans, parsley, olive oil, and balsamic vinegar. Toss gently to combine. Serve maple glazed salmon over cranberry pecan quinoa salad. Enjoy!
Prep Time: 15 minutes
Cook Time: 15 minutes
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