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PPNV-Scott-Mullen-Salmon

Honey-Glazed Salmon & Blood Orange Quinoa

4 servings

Scott Mullen, Executive Chef, Shenandoah Crossing Resort, Gordonsville, VA

    • 1 tbsp. The Perfect Purée Carmelized Pineapple Concentrate,  thawed
    • 1 lb. salmon
    • 1/4 cup packed brown sugar
    • 1 tbsp. honey
    • 1/2 cup reduced-sodium soy sauce, gluten-free if desired
    • 1 tsp. dry mustard
    • 1 tsp. toasted sesame oil
    • 1 tbsp. olive oil
    • 1 tsp. freshly-grated ginger
    • 2 cloves garlic, finely minced
    • 1 tsp. red chili pepper flakes, if desired
Method:
1. In a large bowl, whisk together the marinade ingredients: brown sugar, honey, soy sauce, Pineapple Puree, mustard, sesame and olive oil, ginger, garlic and red pepper flakes, if desired. Place salmon in a large Ziploc bag and add marinade. Place in refrigerator for up to 8 hours but no less than 1 hour.
2. Pour 1 tsp. of oil into a large sauté pan and heat. Cook salmon skin side up for about 2-3 minutes until salmon is caramelized, then flip and cook 2-3 minutes more until salmon just lightly flakes when pressed on.
Blood Orange Quinoa:
    • 1 tbsp. The Perfect Purée Carmelized Pineapple Concentrate,  thawed
    • 2 tbsp. The Perfect Purée Blood Orange Concentrate,  thawed
    • 1 tsp. The Perfect Purée Lemon Zest,  thawed
    • 3/4 cup uncooked organic quinoa
    • 1 cup coconut milk
    • 1/2 cup water
    • 1/4 cup diced red onion
    • 1/4 cup chopped fresh cilantro
    • 1/4 cup toasted sliced almonds
Method:
1. While salmon is cooking, prepare quinoa. Bring water, coconut milk, Blood Orange and Carmelized Pineapple to a boil in a medium saucepan. Reduce heat to low; add quinoa and cover, simmering until all liquid is absorbed. Remove from heat and let stand for 5-10 minutes. Fluff the quinoa with a fork and set aside. Add red onion and cilantro to quinoa. Season with salt and Lemon Zest to taste.
2. Spoon quinoa evenly into 4 bowls or plates. Cut salmon into desired serving sizes and serve with quinoa. Garnish with a tablespoon or two of toasted almonds. Drizzle with extra honey if desired.
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