Ingredients:

  • 4 (6-ounce) salmon fillets (around 170g each)
  • 1/4 cup (60ml) fresh orange juice
  • 2 tablespoons (30ml) fresh lemon juice
  • 2 tablespoons (30g) honey
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) soy sauce
  • 1 teaspoon (5g) Dijon mustard
  • Salt and pepper, to taste
  • 1 cup (185g) quinoa, rinsed
  • 2 cups (480ml) vegetable or chicken broth
  • 2 tablespoons (30ml) olive oil
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 cup (15g) fresh chives, chopped
  • Salt, to taste

Instructions:

  1. In a mixing bowl, whisk together orange juice, lemon juice, honey, garlic, soy sauce, and Dijon mustard. Add salt and pepper to taste. Place salmon fillets in a shallow dish and pour marinade over them. Let marinate for at least 15 minutes.
  2. In a medium saucepan, combine rinsed quinoa and broth. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes. Remove from heat, let stand for 5 minutes, and fluff with a fork.
  3. Preheat your grill or grill pan to medium-high heat. Remove salmon from marinade, letting excess marinade drip off. Grill salmon for 3-5 minutes per side, or until it flakes easily with a fork and internal temperature reaches 145°F (63°C).
  4. Stir olive oil, parsley, and chives into the finished quinoa. Season with salt to taste.
  5. Plate the herbed quinoa and top with grilled salmon. Drizzle any leftover marinade (cooked) over the salmon if desired.