Chipotle-Orange-Glazed Salmon Recipe

Photo by Cary L.

PREP TIME

25

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

PREP TIME

25

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup(s) quinoa, rinsed

  • 1

    orange

  • 1

    chipotle chile in adobo sauce

  • 2

    teaspoon(s) adobo sauce (from chipotle chiles)

  • 1

    clove(s) garlic, peeled

  • 1/2

    teaspoon(s) ground cumin

  • 1

    bunch(es) radishes, trimmed, halved, and thinly sliced

  • 1/2

    cup(s) (from 1 ear) fresh corn kernels

  • 1/2

    cup(s) fresh cilantro leaves, chopped

  • 2

    green onions, sliced

  • Salt

  • 4

    piece(s) (5 ounces each) skinless salmon fillet

Directions

1 cup(s) quinoa, rinsed Arrange oven rack 4 to 6 inches from broiler heat source. Preheat broiler on high. Line jelly-roll pan with foil. In 2-quart saucepan, prepare quinoa as label directs. Transfer to bowl. Meanwhile, from orange, grate 1 teaspoon peel and squeeze 1/2 cup juice. In blender, puree chipotle, adobo sauce, garlic, cumin, and orange juice. To bowl with quinoa, stir in radishes, corn, cilantro, green onions, orange peel, and 1/8 teaspoon salt. Arrange salmon on prepared pan. Sprinkle with 1/8 teaspoon salt, then brush generously on all sides with chile mixture. Broil 5 to 7 minutes or until just opaque throughout. Serve salmon on quinoa pilaf. Nutritional Information (per serving) Calories 365 Total Fat 8g Saturated Fat 2g Cholesterol 66mg Sodium 240mg Total Carbohydrate 35g Dietary Fiber 4g Sugars -- Protein 36g

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