In this 30-minute dinner recipe, grilled, honey mustard-coated salmon is served with a tasty grain salad made with quinoa, mango, jalapeño and almonds.
Ingredients
1 (8 ounce) fresh or frozen skinless salmon fillet
2 teaspoons honey
2 teaspoons spicy brown mustard
1 large clove garlic, minced
⅔ cup cooked quinoa, room temperature
½ cup chopped fresh or frozen mango, thawed if frozen
1 to 2 tablespoons seeded and finely chopped fresh jalapeño chile pepper (see tip)
1 tablespoon sliced almonds, toasted (see tip)
1 teaspoon olive oil
⅛ teaspoon salt
pinch ground black pepper
2 tablespoons chopped fresh cilantro
Directions
Thaw salmon, if frozen. Rinse fish and pat dry with paper towels. In a small bowl, stir together honey, mustard and garlic. Brush both sides of salmon with honey mixture. For a gas or charcoal grill, place salmon on grill rack directly over medium heat. Cover and grill for 4 to 6 minutes per 1/2-inch thickness of fish until salmon begins to flake when tested with a fork, turning once.
Meanwhile, in a medium bowl, stir together quinoa, mango, jalapeño pepper, almonds, olive oil, salt and black pepper. Top with fresh cilantro. Serve salmon with quinoa.
