Grilled Salmon with Citrus Salsa and Quinoa

I found some awesome Wild Copper River Sockeye Salmon at the store so I had to get it and make this flavor packed dish with it. It’s so light and refreshing, I can’t stop eating it. I would love to hear what you all think!!

Ingredients

•  1 cup Quinoa
• 6-7 ounce filet of Wild Salmon
• Drizzle of agave nectar
• 1 tbsp. extra virgin olive oil

Salsa Prep

Citrus Salsa

• 3 scallions, sliced
• 3 garlic cloves, minced
• 2 oranges, segmented
• 1/4 cup orange juice
• 1 red bell pepper, cored, seeded, julienned
• 1 yellow bell pepper, cored, seeded, julienned
• 2 tbsp. parsley, minced
• 1 jalapeno, diced (leave seeds in if you want it spicier)
• Pinch of red pepper flakes
• Salt and black pepper

Directions

For the citrus salsa combine all of the ingredients into a small bowl and set aside.

To Segment the orange

With a  sharp knife remove top and bottom so it’s stable

Slice off the orange peel, make sure to remove the white pith

Cut between the membrane to remove the segments

Bring a medium pot of water to a boil. When it comes to a boil pour in the quinoa and cook for 7-8 minutes or as directed on package. Drain and set aside.

If you have a charcoal grill that would work awesome for the salmon if you would like. But I have a grill pan that I use so bring to a medium high heat. Then take the salmon and drizzle the agave nectar over it and season with salt and pepper on each side. Grill it for about 5-6 minutes on each side or depending how well you want your salmon done.

To assemble put a little quinoa onto your plate, top with the salmon and the citrus salsa. I like a lot of salsa so I load it up!!