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Honey Glazed Salmon

Honey Glazed Salmon
Dinner

SERVES:
6
DIFFICULTY:
Easy
PREP TIME:
1 hour
COOK TIME:
25 minutes

Ingredients

Salmon

  • 1.2 kg boneless and skinless salmon fillet
  • 1/4 cup Capilano Low GI honey, warmed
  • 2 tbsp Extra Virgin Olive Oil
  • 2 garlic cloves, crushed
  • Juice from 1 lemon
  • Pinch of salt and pepper

Quinoa salad

  • 1 cup quinoa
  • 1 cup pistachio nuts
  • 1 cup pomegranate seeds – equivalent of seeds from 1 pomegranate
  • 1 cup chopped parsley
  • 1/2 red onion, diced

Salad dressing

  • 1/4 cup Extra Virgin Olive Oil
  • 1 tbsp balsamic vinegar
  • Juice from ½ lemon
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Method

  • Combine honey, oil, garlic, lemon juice and salt and pepper.
  • Cook quinoa in a saucepan of boiling water (2 cups) for 15 minutes, or until tender. Set aside in fridge to cool.
  • Combine remaining ingredients to quinoa and toss to combine.
  • Add dressing ingredients to a screw top jar and secure lid. Shake to combine. Add dressing to salad prior to serving.
  • Combine honey, oil, garlic, lemon juice and salt and pepper. Place salmon in large shallow dish and pour over marinade. Cover and place in fridge for 1-2 hours, basting occasionally.
  • Preheat oven to 180°C. Line a large baking dish with baking paper.
  • Place salmon in baking dish and add remaining marinade. Bake for 20-25 minutes, or until the salmon is cooked to your liking.
  • Transfer salmon to serving tray and serve alongside quinoa salad.

Notes

Recipe and image supplied by Capilano. For more recipes go to www.capilanohoney.com/au-en/

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