Set oven to broil on high.
Red Quinoa (2/3 cup)
with one cup of water and
Salt (1/2 tsp)
in a small saucepan over high heat.
Bring to a boil, reduce heat to simmer. Cover and cook for fifteen minutes.
Remove from heat and let sit, covered, for ten minutes before fluffing with a fork. Set aside.
Meanwhile, finely chop the
and thinly slice the
Garlic (2 cloves)
, then set aside together.
Cut the corn kernels off the
Corn (1 ear)
, and set aside.
Roughly chop the
Fresh Basil (1/2 cup)
Fresh Mint (1/3 cup)
leaves. Set aside together.
into a small bowl, remove seeds, and set aside.
In a medium bowl, toss
Cherry Tomatoes (1 cup)
Olive Oil (1 Tbsp)
, pinch of
Salt (1 pinch)
, and a pinch of
Ground Black Pepper (1 pinch)
, then set aside.
In a separate small bowl, stir the
Maple Syrup (1 Tbsp)
Lee Kum Kee Hoisin Sauce (2 Tbsp)
Dijon Mustard (2 Tbsp)
Ground Black Pepper (1/4 tsp)
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.
Broil for two minutes.
Spread the remaining glaze over the salmon and cook another three minutes, or until the fish flakes easily when tested with a fork.
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.
Add the corn, and cook for one minute.
Fresh Baby Spinach (4 3/4 cups)
, and cook until spinach has wilted but is not overcooked.
Remove the spinach from the heat. Stir in the cooked quinoa. Add the basil, mint, and lemon juice. Stir until well combined.
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.