Name: Maple Glazed Salmon with Sugar Snap Pea, Carrot & Quinoa Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 medium carrots; 708 ml chicken or vegetable broth; 3 cloves garlic; 1 ½ cups quinoa; 1.02 kg salmon fillet; 3 (227 g) pkg sugar snap peas; black pepper; Dijon mustard; extra virgin olive oil; pure maple syrup; red wine vinegar; salt; soy sauce

Maple Glazed Salmon with Sugar Snap Pea, Carrot & Quinoa SaladMaple Glazed Salmon with Sugar Snap Pea, Carrot & Quinoa Salad — a 35-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 medium carrots

708 ml chicken or vegetable broth

3 cloves garlic

1 ½ cups quinoa

1.02 kg salmon fillet

3 (227 g) pkg sugar snap peas

black pepper

Dijon mustard

extra virgin olive oil

pure maple syrup

red wine vinegar

salt

soy sauce

Instructions

Preheat oven to broil and position rack under the broiler.

In a small saucepan, combine quinoa and broth; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, uncovered, for 5 minutes.

Place salmon fillets in a baking dish and season with salt and pepper. Place in the oven and broil for 3 minutes.

In a small bowl, combine soy sauce, maple syrup, Dijon, and pepper.

Take salmon out of the oven and spoon sauce over top. Return to oven and cook until salmon is opaque, another 5-6 minutes.

Peel and mince garlic. In large bowl, prepare dressing by whisking together garlic, oil, vinegar, salt, and pepper.

Wash peas and carrots. Halve the peas and add to bowl with dressing. Peel, coarsely grate, and add the carrots to bowl.

Uncover quinoa and fluff with a fork. Add to bowl and toss salad.

To serve, place quinoa salad on a plate and add salmon on top. Enjoy!

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