Restaurants›Tupelo Honey Southern Kitchen & Bar›Grilled Salmon & Creamy Quinoa Recipe

Grilled Salmon & Creamy Quinoa Recipe

Inspired by Tupelo Honey Southern Kitchen & Bar

Time45m

Serves4

Atlantic salmon**, roasted carrots & peppers, harissa sauce, chives (745 cal)

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Cocktail

sweet chili sauce, sriracha aioli, cucumbers, cashews

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Ingredients

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Method

Preparation

Prepare Quinoa

Rinse quinoa under cold water. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork.

Roast Vegetables

Preheat the oven to 425°F (220°C). Cut carrots and bell peppers into bite-sized pieces. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

Grilling Salmon

Grill Salmon

Preheat grill to medium-high heat. Season salmon fillets with salt and black pepper. Grill for 4-5 minutes on each side or until fish flakes easily with a fork. Brush with harissa sauce during the last minute of grilling.

Assembly

Plate the Dish

On each plate, place a serving of quinoa, top with grilled salmon, and arrange roasted carrots and peppers on the side. Garnish with chopped chives.