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Sweet and spicy salmon with quinoa salad

Horseradish and honey-topped salmon meets a zesty salad for a fast and fresh meal you can whip up any night of the week.

Makes 4 servings


  • 4 skin-on salmon fillets , each about 180 g and 1-in thick
  • 1 cup quinoa
  • 2 tbsp prepared horseradish
  • 2 tsp honey
  • 1 tsp water
  • 3 tbsp coarsely chopped cilantro
  • 1/4 red onion , diced, about 1/3 cup
  • 1 avocado , diced
  • 1 carrot , grated
  • 2 tbsp lime juice
  • 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.

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