BROILED SALMON AND ASPARAGUS OVER QUIONA, TOPPED WITH MANGO CHUTNEY
Servings: 5
Ingredients
Ingredients
- 1 salmon fillet
- 1 tbsp extra virgin olive oil
- 2 freshly squeezed lemon juice
- 1 tsp salt and pepper to taste
- 1 tsp cumin
- sprinkle brown sugar
Prep the Asparagus
- 1 bunch asparagus
- 1 tsp extra virgin olive oil
- 1 1/2 tsp kosher salt sprinkle over asparagus. Be careful NOT TOO much..... as it will pull all the water out of your asparagus and make is soggy.
Mango Chutney
- 2 red bell pepper diced
- 1 - 1 1/12 cucumber diced
- 4 mango diced
- 1/3 - 1/2 cup red onion sliced dice if that is your preference
- 1 freshly squeezed lime juice
- 1 bunch cilantro leaves chopped
Instructions
Instructions
- Preheat your oven, or start your grill. Oven, preheat to 400. This recipe I broiled my salmon but have grilled plenty of times. I like to broil my salmon instead of baking because I like my salmon "seared" in the oven instead of making a big mess on the stove if I were to sear in a bit of olive oil. Also it allows the salmon to soak in the flavors of the marinade by broiling or searing and allowing the salmon to rest before serving. When the salmon is cooked to your desire, remove from oven and wrap in tin foil to keep moist. Whichever method you choose totally depends on how much time you have and how easy/quick it is for you and the time frame you have available to prepare your meal.
Mango Chutney
- Go ahead and prepare the mango chutney so the flavors have time to open up. READ THIS.... I prepare a large batch of mango chutney because when I make mango chutney, I incorporate it into the week meal plan. I mean, you can add it to salads, nachos, tacos, make it a ceviche, dip, plain as a snack, vegan over a bed of rice or quiona, sprinkled over a cheese pizza... I mean come on.... it is endless what you could add this mango chutney
- Combine your diced red bell pepper, cucumber, mango, red onion, lime juice, cilantro in a bowl. Everyone has their preference so remember the red onion, cilantro and my favorite pomegranates, when in season, are optional. Pretty simple ..... Yes???
Prepare your grain of choice. Quiona, Brown Rice, Pasta, Couscous, Pilaf, Cauliflower Rice/Potatoes.
- Prepare your carb/grain of choice per package directions. This will be cooking/boiling/simmering while you get the salmon and asparagus cooked.
- Place your salmon and asparagus on separate baking sheets lined with tinfoil.
- Season salmon with olive oil, lemon juice, salt, pepper, cumin and sprinkle of brown sugar.
- Place in oven under broiler.
- Broil for 8-12 minutes. Until cooked. Your preference. If you have ever had FRESH wild caught Alaskan salmon, you know it does not need to cook long at all.
Prepare the Asparagus
- Lightly (lightly) coat your asparagus and toss with 1tsp olive oil and sprinkle with kosher salt.
- Place asparagus under broiler. Now again, this is preference .... I like my asparagus slightly charred which keeps the asparagus fresh taste and crunch without it becoming soggy.
- If you do not have enough room for both under your broiler, simply switch them out to get them cooked. Definitely cook the salmon first. This way your broiler is totally prepped and broiling. The asparagus will not take more than 5 min total, if that.
Serve
- Simply place a portion of salmon on top of quinoa, and a spoonful of mango chutney on top, add a few asparagus stalks on the side. Is that not beautiful! Wait until you taste.......... YEP... it is delicious and PACKED with flavors everyone will love!