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Asian Salmon Green Bean and Quinoa Salad
asian salmon quinoa green bean salad
Course
Main Course, Salad
Cuisine
Asian Fusion
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Servings
2
Calories
379
kcal
Author
Robin Gagnon
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:
379
kcal
|
Carbohydrates:
39
g
|
Protein:
25
g
|
Fat:
13
g
|
Saturated Fat:
2
g
|
Cholesterol:
46
mg
|
Sodium:
458
mg
|
Potassium:
1028
mg
|
Fiber:
8
g
|
Sugar:
11
g
|
Vitamin A:
1240
IU
|
Vitamin C:
29.3
mg
|
Calcium:
101
mg
|
Iron:
4.8
mg