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Maple Glazed Salmon with Corn Quinoa and Spinach
Recipe

18 INGREDIENTS • 19 STEPS • 35MINS

Maple Glazed Salmon with Corn Quinoa and Spinach

5.0
1 rating
This dinner is quick to make, pretty to look at and (most importantly) deeply delicious. The salmon is coated with a sweet and savory sauce made from Chinese hoisin, maple syrup and Dijon mustard. After cooking for mere minutes under the broiler with some cherry tomatoes, the fish will be golden.
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Maple Glazed Salmon with Corn Quinoa and Spinach
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
This dinner is quick to make, pretty to look at and (most importantly) deeply delicious. The salmon is coated with a sweet and savory sauce made from Chinese hoisin, maple syrup and Dijon mustard. After cooking for mere minutes under the broiler with some cherry tomatoes, the fish will be golden.
35MINS
Total Time
$5.68
Cost Per Serving
Ingredients
Servings
2
US / Metric
Shallot
1
Shallot
Cherry Tomato
1 cup
Cherry Tomato
Fresh Basil
1/2 cup
Red Quinoa
2/3 cup
Red Quinoa
Fresh Baby Spinach
4 3/4 cups
Fresh Baby Spinach
Dijon Mustard
2 Tbsp
Dijon Mustard
Corn
1 ear
Lemon
1/2
Garlic
2 cloves
Fresh Mint
1/3 cup
Salt
1/2 tsp
Olive Oil
1 Tbsp
Salt
1 pinch
Nutrition Per Serving
VIEW ALL
Calories
405
Fat
11.1 g
Protein
11.2 g
Carbs
60.0 g
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Maple Glazed Salmon with Corn Quinoa and Spinach
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
Set oven to broil on high.
step 2
Combine the Red Quinoa (2/3 cup) with one cup of water and Salt (1/2 tsp) in a small saucepan over high heat.
step 2 Combine the Red Quinoa (2/3 cup) with one cup of water and Salt (1/2 tsp) in a small saucepan over high heat.
step 3
Bring to a boil, reduce heat to simmer. Cover and cook for fifteen minutes.
step 4
Remove from heat and let sit, covered, for ten minutes before fluffing with a fork. Set aside.
step 5
Meanwhile, finely chop the Shallot (1) and thinly slice the Garlic (2 cloves), then set aside together.
step 5 Meanwhile, finely chop the Shallot (1) and thinly slice the Garlic (2 cloves), then set aside together.
step 6
Cut the corn kernels off the Corn (1 ear), and set aside.
step 7
Roughly chop the Fresh Basil (1/2 cup) leaves and Fresh Mint (1/3 cup) leaves. Set aside together.
step 8
Juice Lemon (1/2) into a small bowl, remove seeds, and set aside.
step 9
In a medium bowl, toss Cherry Tomato (1 cup) with Olive Oil (1 Tbsp), pinch of Salt (1 pinch), and a pinch of Ground Black Pepper (1 pinch), then set aside.
step 10
In a separate small bowl, stir the Maple Syrup (1 Tbsp), Hoisin Sauce (2 Tbsp), and Dijon Mustard (2 Tbsp) with Ground Black Pepper (1/4 tsp).
step 11
Pat dry Salmon Fillets (2) with paper towels. Place on one half of a rimmed baking sheet lined with foil and spread only half of the maple glaze evenly over each fillet. Place the seasoned tomatoes on the other half of the baking sheet and place under broiler.
step 11 Pat dry Salmon Fillets (2) with paper towels. Place on one half of a rimmed baking sheet lined with foil and spread only half of the maple glaze evenly over each fillet. Place the seasoned tomatoes on the other half of the baking sheet and place under broiler.
step 12
Broil for two minutes.
step 13
Spread the remaining glaze over the salmon and cook another three minutes, or until the fish flakes easily when tested with a fork.
step 13 Spread the remaining glaze over the salmon and cook another three minutes, or until the fish flakes easily when tested with a fork.
step 14
Heat olive oil in a large saute pan over medium heat. Add the shallot, the garlic and cook for two minutes until tender and fragrant.
step 15
Add the corn, and cook for one minute.
step 16
Add Fresh Baby Spinach (4 3/4 cups), and cook until spinach has wilted but is not overcooked.
step 16 Add Fresh Baby Spinach (4 3/4 cups), and cook until spinach has wilted but is not overcooked.
step 17
Remove the spinach from the heat. Stir in the cooked quinoa. Add the basil, mint, and lemon juice. Stir until well combined.
step 17 Remove the spinach from the heat. Stir in the cooked quinoa. Add the basil, mint, and lemon juice. Stir until well combined.
step 18
Divide the corn quinoa blend in two and place in the center of two plates. Lay salmon over the corn quinoa blend. Evenly separate the roasted tomatoes and place around the salmon on the inside rim of each plate.
step 18 Divide the corn quinoa blend in two and place in the center of two plates. Lay salmon over the corn quinoa blend. Evenly separate the roasted tomatoes and place around the salmon on the inside rim of each plate.
step 19
Serve and enjoy!
step 19 Serve and enjoy!
Tags
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Dairy-Free
American
Lunch
Fish
Shellfish-Free
Dinner
Salmon
Seafood
Summer
Whole Grains
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