Double Citrus-Maple Salmon Quinoa Salad
4 (6 oz.) Skinless Boneless Pier 33 Gourmet Salmon® portion
1 cup. quinoa
1/2 cup. dried cranberries
2 Medjool dates
1/4 chopped green onion
3 tsp. orange zest
6 tbsp. white grapefruit juice
2 tbsp. pure maple syrup
2 cup. white grape juice
1/2 cup. slivered almonds
1) Transfer cooked quinoa to medium bowl; allow to cool.
2) Toast almonds in single layer in medium skillet over medium heat, stirring frequently until golden; about 7-10 minutes.
3) Add half of toasted almonds to quinoa, followed by cranberries, dates, green onions and orange zest; stir to combine.
4) Stir in grapefruit juice and maple syrup. Cover bowl; refrigerate for at least 30 minutes.
5) Meanwhile, pour grapefruit juice and maple syrup into resealable plastic bag.
6) Place Pier 33 Gourmet Salmon fillets in single layer in bag, covering salmon with marinade. Seal bag and refrigerate for no more than 30 minutes.
7) Heat large nonstick skillet over medium heat. Place salmon fillets in hot skillet and discard remaining marinade; cook for 6-7 minutes. Carefully flip each salmon fillet with spatula. Cook for additional 5-7 minutes, or until salmon is cooked through and slightly caramelized (cooking times may vary slightly depending on thickness of salmon fillets).
8) To serve, spoon quinoa onto center of 4 dinner plates. Garnish with remaining toasted almonds, green onions and orange zest. Place salmon fillet over quinoa. Place orange slice on top of salmon fillet. Evenly drizzle maple syrup over orange slice, salmon and quinoa. Serve. Note: The salmon can be served warm or cold and is delicious either way.
Known Health Risk: Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness, especially if you have a medical condition. The cooking of such foods reduces the risk of illness.