Radiant Glow Salmon with Golden Turmeric Quinoa
Radiant Glow Salmon with Golden Turmeric Quinoa
Ingredients
For the Honey-Glazed Salmon
- 4 wild-caught salmon fillets, 6 ounce each, skin on or off
- 1/4 cup organic maple syrup
- 2 tablespoons coconut aminos
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper, freshly ground
- 1 teaspoon black sesame seeds, for garnish
For the Golden Turmeric Quinoa
- 1 cup organic quinoa, rinsed thoroughly
- 2 cups organic bone broth
- 1 teaspoon ground turmeric
- 1/4 teaspoon sea salt
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/2 lemon, for serving
Instructions
- 1
Begin by preparing the Golden Turmeric Quinoa. In a medium saucepan, combine the rinsed organic quinoa, organic bone broth (rich in collagen for gut health), ground turmeric (a powerful anti-inflammatory), and 1/4 teaspoon of sea salt. Bring the mixture to a boil over medium-high heat.
⏱️ 5 min - 2
Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15 minutes, or until all the liquid has been absorbed and the quinoa is fluffy. Remove from heat and let it sit, covered, for another 5 minutes to steam through. This ensures perfect texture.
⏱️ 20 min - 3
While the quinoa cooks, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400°F - 4
Prepare the honey-glaze for the salmon. In a small bowl, whisk together the organic maple syrup (a natural sweetener), coconut aminos (a soy-free alternative), grated fresh ginger, minced garlic, toasted sesame oil, 1/2 teaspoon of sea salt, and 1/4 teaspoon of freshly ground black pepper. This vibrant glaze will infuse your wild-caught salmon with incredible flavor and antioxidants.
⏱️ 5 min - 5
Pat the wild-caught salmon fillets dry with paper towels. Place the salmon, skin-side down (if applicable), on the prepared baking sheet. Brush about half of the maple-ginger glaze generously over the top and sides of each salmon fillet.
⏱️ 2 min - 6
Bake the salmon in the preheated oven for 10-12 minutes, depending on the thickness of your fillets, or until the salmon is cooked through and flakes easily with a fork. For a beautiful finish, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
⏱️ 12 min•🌡️ 400°F - 7
Once the salmon is cooked, gently brush the remaining glaze over the top of each fillet. This adds a final layer of luscious sweetness and shine.
⏱️ 1 min - 8
Fluff the cooked turmeric quinoa with a fork. Divide the golden quinoa among four plates. Top each serving of quinoa with a radiant honey-glazed salmon fillet. Garnish with chopped fresh parsley and a sprinkle of black sesame seeds for an extra boost of minerals and visual appeal. Serve immediately with a fresh lemon wedge to brighten the flavors.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Radiant Glow Salmon with Golden Turmeric Quinoa
Ingredients
For the Honey-Glazed Salmon
- 4 wild-caught salmon fillets, 6 ounce each, skin on or off
- 1/4 cup organic maple syrup
- 2 tablespoons coconut aminos
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper, freshly ground
- 1 teaspoon black sesame seeds, for garnish
For the Golden Turmeric Quinoa
- 1 cup organic quinoa, rinsed thoroughly
- 2 cups organic bone broth
- 1 teaspoon ground turmeric
- 1/4 teaspoon sea salt
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/2 lemon, for serving
Instructions
- 1
Begin by preparing the Golden Turmeric Quinoa. In a medium saucepan, combine the rinsed organic quinoa, organic bone broth (rich in collagen for gut health), ground turmeric (a powerful anti-inflammatory), and 1/4 teaspoon of sea salt. Bring the mixture to a boil over medium-high heat.
⏱️ 5 min - 2
Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15 minutes, or until all the liquid has been absorbed and the quinoa is fluffy. Remove from heat and let it sit, covered, for another 5 minutes to steam through. This ensures perfect texture.
⏱️ 20 min - 3
While the quinoa cooks, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400°F - 4
Prepare the honey-glaze for the salmon. In a small bowl, whisk together the organic maple syrup (a natural sweetener), coconut aminos (a soy-free alternative), grated fresh ginger, minced garlic, toasted sesame oil, 1/2 teaspoon of sea salt, and 1/4 teaspoon of freshly ground black pepper. This vibrant glaze will infuse your wild-caught salmon with incredible flavor and antioxidants.
⏱️ 5 min - 5
Pat the wild-caught salmon fillets dry with paper towels. Place the salmon, skin-side down (if applicable), on the prepared baking sheet. Brush about half of the maple-ginger glaze generously over the top and sides of each salmon fillet.
⏱️ 2 min - 6
Bake the salmon in the preheated oven for 10-12 minutes, depending on the thickness of your fillets, or until the salmon is cooked through and flakes easily with a fork. For a beautiful finish, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
⏱️ 12 min•🌡️ 400°F - 7
Once the salmon is cooked, gently brush the remaining glaze over the top of each fillet. This adds a final layer of luscious sweetness and shine.
⏱️ 1 min - 8
Fluff the cooked turmeric quinoa with a fork. Divide the golden quinoa among four plates. Top each serving of quinoa with a radiant honey-glazed salmon fillet. Garnish with chopped fresh parsley and a sprinkle of black sesame seeds for an extra boost of minerals and visual appeal. Serve immediately with a fresh lemon wedge to brighten the flavors.
⏱️ 3 min