Donna's Kitchen - Honey Garlic Salmon w/Quinoa Salad - 5/20/24

honey

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Maple syrup offers a similar sweetness with fewer calories.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos is often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative with a neutral flavor.

salmon fillets

🥗Healthier: trout

💰Cheaper: canned salmon

Canned salmon is budget-friendly and still nutritious.

Rinse 1 cup of quinoa in water.

Pour 2 cups of water into the quinoa pot.

Add 1/2 of a bouillon cube to the water and quinoa mixture.

Stir the quinoa and water mixture.

Let the quinoa steam and cook.

Prepare the wild caught salmon by slicing it into smaller pieces.

Melt butter and mix with crushed garlic.

Squeeze honey into the butter and garlic mixture to taste.

Mix the honey into the butter and garlic until incorporated.

Brush or baste the honey garlic mixture over the salmon pieces.

Preheat the oven to 425°F and place the salmon in the oven to roast.

Slice purple onion thinly and add to a salad bowl.

Chop kale into small pieces, removing the stems, and add to the salad bowl with the onion.

Add pomegranate seeds to the salad bowl.

Pour olive oil, oregano, and rice vinegar over the salad ingredients.

Massage the kale with the dressing to help break it down before adding other ingredients.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens