Monday, January 4, 2010

Quinoa-Crusted Salmon with Avocado-Mango Salsa

source: slightly modified from

1 mango - peeled, seeded and diced
1/2 red bell pepper - seeded and diced
1/2 red onion, chopped
1 Tablespoon olive oil
2 Tablespoons white wine vinegar
1 avocado - peeled, pitted and diced
1 teaspoon salt

Toss together mango, bell pepper, onion, sugar, olive oil and vinegar in a bowl.  Gently fold in diced avocado and season with salt.  Chill before serving.

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1 cup water
1/2 cup quinoa
2 teaspoons olive oil
1/4 cup finely chopped onion
1/4 cup finely chopped sweet red pepper (*or substitute 1 teaspoon crushed red pepper flakes)
1 egg white, slightly beaten
4 salmon fillets (about 3oz each)

1. Preheat oven to 375 degrees.
2. Rinse quinoa before cooking to remove bitter coating.  Bring water to a boil.  Stir in quinoa - cover, reduce heat and simmer for 10-15 minutes or until water is absorbed.
3. While quinoa is cooking, saute onion and red peppers in olive oil just until soft.  Combine with cooked quinoa.
4. Dip salmon into egg whites and dredge in quinoa mixture.
5. Bake in preheated oven for 10-20 minutes or until fish flakes easily.  Serve with Avocado-Mango Salsa.

Try serving this with roasted broccoli!

1 comment:

Dave said...

This was incredible and healthy. I didn't use oil in my salsa and was amazing... But I also added jalopeno and cilantro. The quinoa worked perfect. I splotched a little down on the parchment paper. Then egged my salmon and put the salmon on the that... Then with my hands I formed the quinoa around the salmon (kinda like putty). This was messy and thought I was doing it wrong but it actually turned out perfect. I served it with spicy baked turnip fries topped with just a little parmagiana cheese for a awesomely healthy meal.