Citrus-Glazed Salmon with Herb Quinoa
Ingredients
- 4 fillets (6 oz each)salmon fillets (skin-on)
- 1 cupquinoa
- 2 cupsvegetable broth
- 1lemon
- 1lime
- 1orange
- 2 tablespoonshoney
- 1 tablespoonDijon mustard
- 1 tablespoonfresh ginger
- 2 clovesgarlic
- 3 tablespoonsolive oil
- ¼ cupfresh dill
- ¼ cupfresh parsley
- ·kosher salt
- ·black pepper
Prep
- 01
Zest and juice 1 lemon, 1 lime, and 1 orange; set juices aside (you need about 1/3 cup total).
- 02
Mince 1 tablespoon fresh ginger and 2 cloves garlic.
- 03
Roughly chop 1/4 cup fresh dill and 1/4 cup fresh parsley.
Method
- 01
In a small saucepan, bring 2 cups vegetable broth to a boil. Add 1 cup quinoa, stir, reduce heat to low, cover, and cook for 15 minutes until liquid is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- 02
While quinoa cooks, pat 4 salmon fillets dry and season both sides with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- 03
Once oil is shimmering, place salmon skin-side up in the pan and cook for 4 minutes without moving. Flip and cook skin-side down for another 3–4 minutes, until just cooked through. Transfer to a plate.
- 04
In the same skillet, add 1 tablespoon olive oil and cook the minced ginger and garlic for 30 seconds until fragrant. Whisk in 2 tablespoons honey, 1 tablespoon Dijon mustard, juice from the lemon, lime, and orange (about 1/3 cup total), and a pinch of salt and pepper.
- 05
Simmer the glaze for 2 minutes, stirring often, until slightly thickened. Return salmon to the pan, spoon glaze over the fillets, and warm through for 1 minute.
- 06
Toss the cooked quinoa with the fresh dill and parsley. Divide quinoa among plates, top with a salmon fillet, and drizzle with remaining glaze from the pan.
Spice Tips
For subtle heat, add 1/4 teaspoon cayenne pepper to the glaze. A touch of white miso (1/2 teaspoon) deepens umami without overpowering the bright citrus. If you enjoy heat, finish the plate with a few red pepper flakes sprinkled over the salmon.
Prep all citrus juice ahead of time for a faster finish. Leftovers keep refrigerated for up to 2 days; reheat gently in a 300°F oven to keep salmon moist.