Sweet and spicy salmon with quinoa salad. (Photo, Sian Richards.)
Horseradish and honey-topped salmon meets a zesty salad for a fast and fresh meal you can whip up any night of the week.
, each about 180 g and 1-in thick
, diced, about 1/3 cup
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.