Almond-Crusted Salmon with Chickpea, Cherry, and Almond Quinoa

by Registered Dietitian, Andrea Holwegner | Dec 15, 2013

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.

Gluten-Free, Dairy-Free

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.

Per Serving:

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.

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