honey mustard salmon with mango quinoa
Recipes
Salmon
Honey Mustard Salmon with Mango Quinoa
In this 30-minute dinner recipe, grilled, honey mustard-coated salmon is served with a tasty grain salad made with quinoa, mango, jalapeño and almonds.
Ingredients
- 1 (8 ounce) fresh or frozen skinless salmon fillet
- 2 teaspoons honey
- 2 teaspoons spicy brown mustard
- 1 large clove garlic, minced
- ⅔ cup cooked quinoa, room temperature
- ½ cup chopped fresh or frozen mango, thawed if frozen
- 1 to 2 tablespoons seeded and finely chopped fresh jalapeño chile pepper (see tip)
- 1 tablespoon sliced almonds, toasted (see tip)
- 1 teaspoon olive oil
- ⅛ teaspoon salt
- pinch ground black pepper
- 2 tablespoons chopped fresh cilantro
Directions
- Thaw salmon, if frozen. Rinse fish and pat dry with paper towels. In a small bowl, stir together honey, mustard and garlic. Brush both sides of salmon with honey mixture. For a gas or charcoal grill, place salmon on grill rack directly over medium heat. Cover and grill for 4 to 6 minutes per 1/2-inch thickness of fish until salmon begins to flake when tested with a fork, turning once.
- Meanwhile, in a medium bowl, stir together quinoa, mango, jalapeño pepper, almonds, olive oil, salt and black pepper. Top with fresh cilantro. Serve salmon with quinoa.
