Honey Mustard Salmon with Quinoa

Name: Honey Mustard Salmon with Quinoa
Cook time: 18 min
Yield: 4 servings
Ingredients: 30 g Dijon mustard; 30 g honey; 15 ml lemon juice freshly squeezed; 6 g garlic minced; 15 ml olive oil; 3 g fine salt; 1 g black pepper freshly ground; 180 g quinoa rinsed; 360 ml water for quinoa; 2 g fine salt; 340 g broccoli florets cut into bite-size florets; 15 ml olive oil; 2 g lemon zest finely grated; 680 g salmon fillets skin-on or skinless, patted dry; 5 g parsley chopped, for garnish

Salmon fillets are brushed with a honey mustard glaze and baked with broccoli on one sheet pan while quinoa simmers on the stove. The finished plate combines flaky fish, tender grains, and a simple vegetable side with a light lemon finish.

By Julienne

Cook time: 18 minutes

Servings: 4

Ingredients

30 g Dijon mustard
30 g honey
15 ml lemon juice freshly squeezed
6 g garlic minced
15 ml olive oil
3 g fine salt
1 g black pepper freshly ground
180 g quinoa rinsed
360 ml water for quinoa
2 g fine salt
340 g broccoli florets cut into bite-size florets
15 ml olive oil
2 g lemon zest finely grated
680 g salmon fillets skin-on or skinless, patted dry
5 g parsley chopped, for garnish

Instructions

Heat the oven to 220°C. Line the sheet pan. In a small bowl, whisk together the Dijon mustard, honey, lemon juice, minced garlic, 15 ml of the olive oil, 3 g of the salt, and the black pepper. Glaze is smooth and glossy.
Place the rinsed quinoa, water, and the remaining 2 g salt in the saucepan. Bring to a boil over high heat, then cover, reduce to low, and simmer for 15 minutes. Most of the water is absorbed and the grains look translucent with visible spiral tails.
While the quinoa cooks, toss the broccoli with the remaining 15 ml olive oil and the lemon zest. Arrange the broccoli on one side of the sheet pan and place the salmon on the other side. Spoon or brush the honey mustard glaze over the salmon, using about two-thirds now and reserving the rest for later. Broccoli is lightly coated and the salmon is evenly glazed.
Bake for 10 to 12 minutes, until the salmon flakes easily at the center and reaches 63°C, and the broccoli is tender with browned edges. If needed, switch the oven to broil for 1 minute at the end for extra color, watching closely. Salmon is opaque and flakes with a fork; broccoli has browned tips.
Remove the quinoa from heat and let it stand covered for 3 minutes, then fluff with a fork. Fold in the reserved glaze if desired, or spoon it over the salmon when plating. Quinoa is fluffy and not wet at the bottom of the pot.
Serve the salmon with quinoa and broccoli. Garnish with chopped parsley if using. Each plate has salmon, quinoa, and broccoli served hot.