Chipotle-Orange-Glazed Salmon
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1 cup quinoa, rinsed
1 orange
1 chipotle chile in adobo sauce
2 teaspoons adobo sauce (from chipotle chiles)
1 clove garlic, peeled
1/2 teaspoon ground cumin
1 bunch radishes, trimmed, halved, and thinly sliced
1/2 cup (from 1 ear) fresh corn kernels
1/2 cup fresh cilantro leaves, chopped
2 green onions, sliced
Salt
4 pieces (5 ounces each) skinless salmon fillet
Instructions
Arrange oven rack 4 to 6 inches from broiler heat source. Preheat broiler on high. Line jelly-roll pan with foil. In 2-quart saucepan, prepare quinoa as label directs. Transfer to bowl. Meanwhile, from orange, grate 1 teaspoon peel and squeeze 1/2 cup juice. In blender, puree chipotle, adobo sauce, garlic, cumin, and orange juice. To bowl with quinoa, stir in radishes, corn, cilantro, green onions, orange peel, and 1/8 teaspoon salt. Arrange salmon on prepared pan. Sprinkle with 1/8 teaspoon salt, then brush generously on all sides with chile mixture. Broil 5 to 7 minutes or until just opaque throughout. Serve salmon on quinoa pilaf. Nutritional Information (per serving):Calories 365; Total Fat 8g; Saturated Fat 2g; Cholesterol 66mg; Sodium 240mg; Total Carbohydrate 35g; Dietary Fiber 4g; Protein 36g
NotesVariation: Use 1 lb. skinless, boneless chicken breasts, cut into 1-in. chunks, instead of salmon; broil 5 to 7 minutes or until chicken is no longer pink in center (165 degrees F).
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment