Sweet and spicy salmon with quinoa salad

Prep 15 min
Total 40 min
Serves 4



skin-on salmon fillets, each about 180 g and 1-in thick
1 cup
2 tbsp
prepared horseradish
2 tsp
1 tsp
3 tbsp
coarsely chopped cilantro
red onion, diced, about 1/3 cup
avocado, diced
carrot, grated
2 tbsp
2 tbsp
olive oil


  • COOK quinoa according to package directions, about 15 min. Transfer to a bowl to cool slightly.
  • STIR in onion, avocado, carrot, lime juice and oil into quinoa until combined. Set aside.
  • POSITION rack in top third of oven. Preheat broiler. Line a baking sheet with foil. Lightly spray with oil. Arrange salmon skin-side down on foil. Stir horseradish with honey and water until combined. Spread on salmon.
  • BROIL salmon in top third of oven until a knife tip inserted in thickest part of fish and held for 10 sec comes out warm, about 10 min. Sprinkle with cilantro.


Calories 582, Protein 35 g, Carbohydrates 40 g, Fat 33 g, Fibre 8 g, Sodium 122 mg. Excellent source of Vitamin B6
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