Asian Salmon Green Bean and Quinoa Salad
asian salmon quinoa green bean salad
Servings 2
Calories 379kcal
Ingredients
- 1 tbs. balsamic vinegar
- 2 tbs. orange juice
- 1 ½ tbs. low sodium soy sauce gluten-free if that is a concern
- 1 tbs white vinegar
- 1 tsp. curry powder
- 1 teaspoon agave syrup substitute honey if not on-hand
- 6-8 oz. wild salmon
- 12 oz. green beans bag frozen
- ½ tbs. olive oil
- ½ teaspoon fresh grated ginger
- 1 cup cooked quinoa
- 1 tsp. sesame oil
Instructions
- Whisk together balsamic, orange juice, soy sauce, white vinegar, curry & agave.
- Take one tbs. of the sauce and use it to marinate the salmon.
- Steam the green beans, minus 1 minute on the cooking time.
- Heat olive oil on med-high heat, add beans and ginger, stir fry 1 minute.
- Add quinoa and sauce. Stir over heat for another minute.
- Add sesame oil, mix in, then remove from burner.
- Broil or grill the salmon med-rare to med.
- Break the salmon onto the green bean & quinoa mixture, in large chunks.
- Stir to coat.
- Serve warm or cold.
Nutrition
Calories: 379kcal | Carbohydrates: 39g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 458mg | Potassium: 1028mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1240IU | Vitamin C: 29.3mg | Calcium: 101mg | Iron: 4.8mg