Crispy Chili-Lime Salmon with Cilantro Quinoa
Ingredients
- 2 poundssalmon fillet (skin-on)
- 1 cupquinoa
- 2 cupsvegetable broth
- 2lime
- ½ cupfresh cilantro
- 3 tablespoonolive oil
- 1½ teaspoonchili powder
- ½ teaspoonsmoked paprika
- 3 clovegarlic
- ½red onion
- 1jalapeño
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- ¼ teaspooncayenne pepper
Prep
- 01
Mince 3 cloves garlic.
- 02
Dice 1/2 red onion.
- 03
Slice 1 jalapeño into thin rounds (seed if you prefer less heat).
- 04
Roughly chop 1/2 cup fresh cilantro.
- 05
Cut 2 limes into wedges and reserve juice from 1 lime.
Method
- 01
Bring 2 cups vegetable broth to a boil in a pot. Stir in 1 cup quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy. Set aside.
- 02
Pat salmon dry with paper towels. In a small bowl, mix together 1 1/2 teaspoons chili powder, 1/2 teaspoon smoked paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne. Rub the spice blend evenly over both sides of the salmon.
- 03
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, place salmon skin-side up in the pan and cook for 4-5 minutes until the skin is crispy and golden.
- 04
Flip salmon and cook for another 3-4 minutes until cooked through and flaking easily. Transfer to a plate.
- 05
In the same skillet, add 1 tablespoon olive oil. Add the diced red onion and sauté for 2 minutes until softened. Stir in the minced garlic and sliced jalapeño and cook for 1 minute until fragrant.
- 06
Add the cooked quinoa to the skillet, juice of 1 lime, and the chopped cilantro. Toss to combine and warm through, about 2 minutes. Taste and adjust seasoning as needed.
- 07
Divide cilantro quinoa between plates and top each with a salmon fillet. Serve with lime wedges for squeezing.
Spice Tips
For deeper heat, increase cayenne to 1/2 teaspoon or add a pinch of ghost pepper powder. For milder spice, reduce chili powder to 1 teaspoon and omit cayenne entirely. A dash of sriracha or hot sauce swirled into the quinoa at the end adds bright punch without changing the base flavors.
Salmon skin crisps best when the fillet is completely dry before hitting the hot oil. If using frozen salmon, thaw it in the refrigerator the night before.