Cashew Salmon with Apricot Cranberry Quinoa Sumptuous Spoonfuls



A delightful and nutritious dish featuring perfectly cooked salmon fillets glazed with a sweet and savory soy sauce mixture, served over a bed of quinoa studded with apricots, cranberries, and toasted cashews. A symphony of flavors and textures that will leave your taste buds craving for more.

Ingredients:
  • 1 cup quinoa, rinsed and drained
  • 2 cups water
  • 1/2 cup dried apricots, chopped
  • 1/4 cup dried cranberries
  • 1/2 cup cashews, toasted and chopped
  • 4 salmon fillets
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 teaspoon grated ginger
  • 1 clove garlic, minced
  • Fresh parsley for garnish

Instructions:

In a saucepan, combine quinoa and water

Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed

Fluff the quinoa with a fork and stir in apricots, cranberries, and cashews

Set aside

Season salmon fillets with salt and pepper

In a small bowl, whisk together olive oil, soy sauce, honey, grated ginger, and minced garlic

Brush the salmon fillets with the soy sauce mixture

Heat a skillet over medium-high heat and sear the salmon fillets for 3-4 minutes on each side or until cooked to your liking

Serve the salmon over a bed of apricot cranberry quinoa

Drizzle any remaining soy sauce mixture over the salmon and quinoa

Garnish with fresh parsley

Enjoy your Cashew Salmon with Apricot Cranberry Quinoa Sumptuous Spoonfuls!


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