Almond-Crusted Salmon with Chickpea, Cherry, and Almond Quinoa
Created by Amie Valpone, for Almond Board of California
A fresh and flavourful meal, this main course offers a punch of protein with almonds, quinoa, chickpeas and salmon.
Makes 4 servings
What you need:
1 cup (250 mL) uncooked quinoa
2 tbsp (30 mL) sliced almonds
2 tbsp (30 mL) finely chopped fresh parsley
Juice of 1 fresh orange
Sea salt and freshly ground black pepper, as needed
4 salmon fillets (5 ounces each) (142 grams)*
1 can (15 ounces) (425 grams) chickpeas, drained and rinsed
1 tsp (5 mL) extra-virgin olive oil
1 tbsp (15 mL) dried cherries
2 tbsp (30 mL) finely chopped fresh cilantro
1 tsp (5 mL) orange zest
1/2 tsp (2 mL) sea salt, separated
1/2 tsp (2 mL) freshly ground black pepper, separated
How you prepare:
Preheat oven to 425˚ F (220°C). Spray a shallow baking dish with nonstick cooking spray.
Rinse quinoa thoroughly in cold water and drain. Place the rinsed quinoa in a medium saucepan with 2 cups (500 mL) water and bring to a rolling boil. Turn down to low heat, cover and cook for 15 minutes until all the water is absorbed. Remove from heat.
Meanwhile, in a medium sized bowl, combine sliced almonds, parsley, 1/4 tsp (1 mL) each of sea salt and pepper; mix well to combine.
Place the salmon fillets, skin side down in the prepared baking dish. Drizzle orange juice onto each fillet, then coat each fillet with the almond-parsley mixture.
Transfer the salmon to the oven for 10-12 minutes or until salmon is cooked through. Remove from the oven, cover with aluminum foil and set aside for 5 minutes.
Meanwhile, transfer cooked quinoa to a large mixing bowl and combine with chickpeas, olive oil, dried cherries, cilantro, orange zest and 1/4 tsp (1 mL) each of sea salt and pepper; mix well to combine and set aside.
Remove foil from the salmon; transfer salmon to four serving plates with a side of cooked quinoa. Serve warm.
*Recipe can be made vegan and vegetarian by using extra-firm tofu instead of salmon.
|Calories: 495.6||Fibre: 4.734g|
|Fat: 15.3g||Cholesterol: 65.2mg|
|Sat Fat: 2.027g||Sodium: 556.6mg|
|Mono Fat: 6.047g||Calcium: 84.1mg|
|Poly Fat: 4.139g||Magnesium: 162mg|
|Protein: 41.4g||Potassium: 900.9mg|
|Carb: 47.6g||Vitamin E: 1.817mg*|
* total alpha-tocopherol equivalents
Recipe used with permission from the Almond Board of California. Visit www.almondboard.com for more great recipes.
About Andrea Holwegner
CEO, Registered Dietitian, Counseling Practice Director & Professional Speaker
Andrea the «Chocoholic Nutritionist» is founder and CEO of Health Stand Nutrition Consulting Inc. since 2000. She is an online nutrition course creator, professional speaker and regular guest in the media. Andrea is the recipient of an award by the Dietitians of Canada: The Speaking of Food & Healthy Living Award for Excellence in Consumer Education....Read more