Description
Sweet & Spicy Salmon with Dirty Quinoa is a vibrant and nutritious dish that combines tender, glazed salmon with a hearty blend of black, white, and red quinoa. This recipe offers a perfect balance of sweet and spicy flavors paired with earthy textures, making it quick and easy to prepare in under 30 minutes—ideal for weeknight dinners or elegant gatherings. Packed with omega-3 fatty acids and protein, it’s both wholesome and indulgent.
Ingredients
Scale
Salmon
- 4 skin-on wild-caught salmon fillets (about 6 oz each)
Dirty Quinoa
- 1 cup dirty quinoa blend (black, white, and red quinoa)
- 2 cups water or vegetable broth
- 1 cup mixed vegetables (optional: bell peppers, scallions, snap peas)
- Fresh herbs (optional: cilantro, basil, or parsley), chopped
Sweet & Spicy Glaze
- 3 tablespoons soy sauce (use gluten-free tamari if needed)
- 2 tablespoons honey or maple syrup
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1/2 to 1 teaspoon chili flakes or 1 teaspoon sriracha (adjust to taste)
Garnishes & Finishing Touches
- 1 tablespoon lemon or lime juice
- Chopped scallions or green onions
- Toasted sesame seeds
Instructions
- Prepare the Dirty Quinoa: Rinse the quinoa blend thoroughly under cold water to remove any bitterness. Cook according to package instructions, usually simmering in water or broth for about 15 minutes until tender. Fluff the quinoa with a fork and gently toss in sautéed vegetables or fresh herbs if desired.
- Make the Sweet & Spicy Glaze: In a small bowl, whisk together soy sauce, honey (or maple syrup), minced garlic, grated ginger, and chili flakes or sriracha. Adjust the sweetness and spiciness to your preference for a perfectly balanced glaze.
- Cook the Salmon: Heat a skillet over medium-high heat. Place the salmon fillets skin-side down and cook for 4-5 minutes until the skin is crispy. Flip the salmon, brush generously with the glaze, and continue cooking for another 3-4 minutes until the glaze caramelizes and the salmon is cooked through but still juicy.
- Plate and Garnish: Spoon a generous portion of dirty quinoa onto each plate. Top with the glazed salmon fillets. Finish with a squeeze of fresh lemon or lime juice and sprinkle with chopped scallions and toasted sesame seeds for extra flavor and visual appeal.
Notes
- Don’t overcrowd the pan to ensure even cooking and crispy salmon skin.
- Lightly toast the quinoa before cooking to enhance its nuttiness.
- Simmer the glaze a few extra minutes if you want it thicker before applying to salmon.
- Keep the salmon skin on for flavor and to protect the flesh from overcooking.
- Let the salmon rest for a minute after cooking to lock in juices and improve tenderness.
Nutrition
- Serving Size: 1 fillet with 1/4 quinoa portion
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 75 mg
Keywords: salmon, dirty quinoa, sweet and spicy glaze, gluten-free, healthy dinner, quick meal, omega-3, protein rich, weeknight dinner