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Prawn

Honey Mustard Salmon with Mango Quinoa

In this 30-minute dinner recipe, grilled, honey mustard-coated salmon is served with a tasty grain salad made with quinoa, mango, jalapeño and almonds.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 1 (8 ounce) fresh or frozen skinless salmon fillet
  • 2 teaspoons honey
  • 2 teaspoons spicy brown mustard
  • 1 large clove garlic, minced
  • ⅔ cup cooked quinoa, room temperature
  • ½ cup chopped fresh or frozen mango, thawed if frozen
  • 1 to 2 tablespoons seeded and finely chopped fresh jalapeño chile pepper (see tip)
  • 1 tablespoon sliced almonds, toasted (see tip)
  • 1 teaspoon olive oil
  • ⅛ teaspoon salt
  • pinch ground black pepper
  • 2 tablespoons chopped fresh cilantro

Directions

  1. Thaw salmon, if frozen. Rinse fish and pat dry with paper towels. In a small bowl, stir together honey, mustard and garlic. Brush both sides of salmon with honey mixture. For a gas or charcoal grill, place salmon on grill rack directly over medium heat. Cover and grill for 4 to 6 minutes per 1/2-inch thickness of fish until salmon begins to flake when tested with a fork, turning once.
  2. Meanwhile, in a medium bowl, stir together quinoa, mango, jalapeño pepper, almonds, olive oil, salt and black pepper. Top with fresh cilantro. Serve salmon with quinoa.