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No. 0265 Global Free recipe

Crispy-Skin Salmon on Spinach and Quinoa

A golden, crisp-skinned salmon fillet sits on a bed of baby spinach and fluffy quinoa, with glossy swipes of orange soy glaze on either side. A few edible pansies make it pretty enough for brunch guests, yet the whole plate comes together in about half an hour.

4.4 from 18 cooks

Pan-seared salmon fillet on baby spinach and quinoa with orange glaze and blue edible flowers
Photo: Denys Gromov on Pexels
Prep
10 min
Cook
20 min
Total
30 min
Serves
2
Level
Easy
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Method 6 steps

  1. Simmer the quinoa in 1 cup salted water, covered, for 15 minutes until the water is absorbed, then fluff with a fork.

  2. Simmer the orange juice, honey and soy sauce 4 minutes, whisk in the cornstarch slurry and cook 1 minute until glossy.

  3. Pat the salmon skin completely dry and season both sides. Heat the oil in a skillet over medium-high heat.

  4. Lay the salmon skin-side down, press for 10 seconds and cook 5 minutes until the skin is crisp and the flesh is opaque two-thirds of the way up. Flip and cook 1 to 2 minutes more.

  5. Toss the spinach and quinoa with lemon juice and a pinch of salt and mound onto plates.

  6. Brush two swipes of glaze onto each plate, set the salmon on the greens and finish with pansies.

Tap a step to mark it done.

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