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Rated 5.0 stars by 1 users
Dinner
5
15 minutes
10 minutes
560
1 cup dry quinoa
3 cups shredded red cabbage
2 carrots, shredded
1 cup edamame
1/4 cup Roasted Garlic Grapeseed Oil
4 tablespoons Orange Marmalade
2 tablespoons rice vinegar
1 tablespoons sesame oil
1 tablespoons sesame seeds
3 scallions, sliced
5 (5 ounce) salmon fillets
1/2 teaspoon Rancher Rub
Prepare quinoa according to package directions.
Add cooked quinoa to a mixing bowl with red cabbage, carrots, and edamame.
Whisk together Roasted Garlic Grapeseed Oil, 2 tablespoons Orange Marmalade, rice vinegar, sesame oil, sesame seeds, and scallions.
Toss quinoa mixture with dressing. Refrigerate.
Preheat broiler. Place salmon on a lightly greased sheet pan. Whisk together remaining 2 tablespoons of Orange Marmalade, Rancher Rub, and water. Brush over salmon. Broil for about 10 minutes or until salmon is cooked through: 145°F.
Serve salmon with quinoa salad.
Calories 560, Fat 27 grams, Saturated Fat 3 grams, Carbs 43 grams, Fiber 6 grams, Sugar 13 grams, Protein 38 grams, Cholesterol 80 milligrams, Sodium 230 milligrams
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