So what is it this week? Salmon!
💪 Salmon makes almost every “superfood” list out there – especially if you are talking about wild-caught Atlantic or sockeye salmon.
⚡️ Not only is it loaded with protein and heart-healthy omega-3 fatty acids, but it contains a long list of vitamins and minerals – especially B vitamins and potassium.
🧠 It’s linked with a lower risk of heart disease and its healthy fats mean it’s good for your brain health.
✅ TIP: Whenever possible, get wild-caught salmon as it is more nutrient-dense. It’s delicious in sushi, grilled, or broiled – and when it’s cooked, the leftovers are amazing in salad or salmon cakes the next day!
⁉️ When is the last time YOU had salmon!?
REFERENCES:
www.healthline.com/nutrition/11-benefits-of-salmon
www.medicalnewstoday.com/articles/307811
And the recipe?....
😋 You’ll love this Asian-inspired salmon – it definitely falls into the “guest-worthy” category.
If it looks complicated, don't worry! It’s actually very simple to put together.
● Step 1, make the quinoa and add seasoning.
● Step 2, cook the salmon and add the glaze. Voila! Done.
MAPLE MISO SALMON & SUSHI-INSPIRED QUINOA
For the quinoa:
● 1 cup (240 grams) quinoa
● 1 tsp salt
● 2 tbsp rice vinegar
● 1 tsp coconut sugar
For the salmon:
● 2 tbsp maple syrup
● 1 tbsp white miso
● 2 tbsp coconut aminos or low-sodium/gluten-free soy sauce
● 2 tbsp rice vinegar
● ¼ tsp crushed red pepper flakes (optional: more for serving)
● 1 tbsp extra-virgin olive oil
● 2 x 6-oz. boneless salmon fillets
FOR QUINOA: Rinse the quinoa well in cold water and drain. Place in a small saucepan and cook according to package directions.
Whisk together the salt, vinegar, and sugar. Stir it into the cooked quinoa and let it sit, covered, until it’s time to eat.
FOR SALMON: While the quinoa cooks/sits, whisk the syrup, miso, coconut aminos, vinegar, and pepper flakes in a small bowl and set aside.
Place a nonstick skillet over medium heat and add the oil. Place the salmon in the heated skillet, with the skin side down.
Cook for 7-9 minutes until the skin is golden and crisp. Flip the salmon over and cook for another couple of minutes, until it is cooked through. Flip back so that the skin side is down.
Pour any excess fat from the skillet and reduce the heat to low. Add the glaze, basting the salmon with it until the glaze thickens and caramelizes, 3-4 minutes.
Serve salmon on top of quinoa and drizzle any leftover glaze over the top.