Chipotle-Orange-Glazed Salmon Recipe

By Caryl

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

Preparation

Step 1

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