Description
Sweet & Spicy Salmon with Dirty Quinoa is a vibrant and wholesome meal combining tender salmon glazed with a lively sweet and spicy sauce, paired with a nutty, protein-rich blend of white, red, and black quinoa mixed with colorful vegetables. Ready in under 30 minutes, this dish offers bold flavors, balanced textures, and a visually stunning plate perfect for a quick weeknight dinner or impressing guests.
Ingredients
Scale
Salmon & Glaze
- 4 fresh skin-on salmon fillets
- 2 tablespoons honey or maple syrup
- 1–2 tablespoons Sriracha or chili sauce (adjust to taste)
- 2 cloves garlic, minced (divided)
- 1 teaspoon freshly grated ginger
- 1 tablespoon fresh lemon juice
- Salt and pepper, to taste
- Olive oil, for cooking
Dirty Quinoa & Vegetables
- 1 cup dirty quinoa blend (white, red, and black quinoa)
- 2 cups vegetable broth or water
- 1/2 cup diced bell peppers (any color)
- 1/2 cup diced onions
- 1 cup fresh spinach
- 1 clove garlic, minced
- Olive oil, for sautéing
- Salt and pepper, to taste
Instructions
- Prepare the Dirty Quinoa: Rinse the quinoa thoroughly under cold water to remove bitterness. In a saucepan, cook quinoa in vegetable broth or water until fluffy, about 15 minutes. Meanwhile, heat olive oil in a skillet over medium heat and sauté diced bell peppers, onions, and minced garlic until soft. Just before the quinoa finishes cooking, add fresh spinach to the skillet and wilt gently. Combine the cooked quinoa with the sautéed vegetables, season with salt and pepper, and set aside.
- Make the Sweet & Spicy Glaze: In a small bowl, whisk together honey or maple syrup, Sriracha, minced garlic, grated ginger, lemon juice, and a pinch of salt. Adjust spice levels by adding more or less chili sauce according to your preference.
- Cook the Salmon: Heat a skillet over medium-high heat with a drizzle of olive oil. Pat salmon fillets dry and season lightly with salt and pepper. Place them skin-side down in the pan and cook for 4-5 minutes until the skin is crisp. Flip the salmon, brush generously with the sweet and spicy glaze, and cook another 3-4 minutes until caramelized and cooked through. Remove and let rest for a few minutes.
- Plate and Serve: Serve a generous portion of dirty quinoa on each plate and top with glazed salmon fillets. Drizzle any leftover glaze from the pan over the salmon. Garnish with lemon wedges and fresh herbs like cilantro or parsley, if desired, for an added bright note.
Notes
- Pat dry salmon before cooking for crispy skin and better caramelization.
- Taste the glaze before applying and adjust spice to your liking.
- Cook quinoa al dente for the best texture and to avoid mushiness.
- Use fresh garlic, ginger, and lemon juice for maximum flavor depth.
- Let cooked salmon rest a couple of minutes to keep it juicy and tender.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 salmon fillet with quinoa
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 85 mg
Keywords: sweet and spicy salmon, dirty quinoa, healthy dinner, quick salmon recipe, gluten free salmon, quinoa recipe