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BBQ & Grill

Salmon with Smoky Mayo & Quinoa Pilaf

We love the ease of cooking salmon straight from the freezer—not only does it save you a step, this method also gently steams the fish for super-moist results. The salmon gets served with a quinoa pilaf for a healthy and filling meal.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 1 cup water
  • 4 frozen salmon fillets (about 1 1/4 pounds)
  • ½ cup quinoa
  • ¼ cup mayonnaise
  • 1 teaspoon smoked paprika
  • 1 ¼ teaspoons grated garlic, divided
  • ½ cup panko breadcrumbs
  • 2 tablespoons extra-virgin olive oil, divided
  • ¼ teaspoon salt, divided
  • 2 cups frozen peas
  • ½ teaspoon dried dill
  • ½ teaspoon lemon zest
  • 1 tablespoon lemon juice

Directions

  1. Preheat oven to 425°F. Bring water to a boil in a medium saucepan.
  2. Place salmon in a baking dish (skin-side down, if not skinned). Cover tightly with foil. Bake for 15 minutes.
  3. Meanwhile, add quinoa to the boiling water, cover and reduce heat to maintain a lively simmer. Cook until most of the water has been absorbed and the quinoa is tender, 15 to 20 minutes.
  4. Combine mayonnaise, paprika and 1/4 teaspoon garlic in a small bowl. Combine panko, 1 tablespoon oil, 1/8 teaspoon salt and 1/2 teaspoon garlic in another small bowl.
  5. Uncover the salmon and spread each fillet with about 1 tablespoon of the mayonnaise mixture topped with 2 tablespoons of the panko mixture, pressing to adhere. Continue baking, uncovered, until the fish is opaque in the center and the breadcrumbs are golden brown, 7 to 10 minutes more.
  6. Add peas and the remaining 1/2 teaspoon garlic, 1 tablespoon oil and 1/8 teaspoon salt to the quinoa. Cook over medium heat, stirring, until the peas are hot and the water is mostly evaporated, about 3 minutes. Stir in dill, lemon zest and lemon juice. Serve the quinoa with the salmon.