Monday, May 23, 2011

Summer Recipe from one of my clients! THANK YOU! LOVE THIS!

The tender green of asparagus, red quinoa, and pink salmon make this heart-healthy dish bold both in flavor and color.
Serves 4
1/3 cup red quinoa
2/3 cup water
1/2 cup light sour cream
3 Tbsp light mayonnaise
1 tsp grated lime zest
2 Tbsp fresh lime juice
1 tsp grated fresh ginger
1 Tbsp minced fresh cilantro
Pinch salt
Four 4-oz frozen wild salmon fillets
1 lb asparagus
1 Tbsp butter
Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off but keep the covered saucepan on the burner for an additional 6 minutes. Remove the lid and fluff with a fork. Set aside.
Combine the sour cream, mayonnaise, lime zest, 1 Tbsp of the lime juice, ginger, cilantro and salt in a small bowl, mixing well. Set aside.
Preheat the oven to 450°F. Place the frozen fillets in an 8- or 9-inch square baking dish and cover with foil. Place in the oven and bake on the center rack for about 20 minutes or until the salmon is pink and flakes with a fork.
While the salmon is cooking, prepare the asparagus. Trim off the tough portion of each spear by grasping it and bending it near the bottom third. Asparagus will snap where it begins to get tough. Place the asparagus in a large pot of boiling water and cook for about 3 to 5 minutes until tender but crisp. Toss the asparagus in butter and the remaining 1 Tbsp of lime juice. Season with additional salt to taste.
Arrange the asparagus on individual serving plates. Place a portion of the quinoa over the asparagus and top with a piece of salmon. Drizzle the lime dressing over the salmon and serve immediately.

TD&N Nutrient Analysis: 
Calories: 342; Total Fat: 18 g; Saturated Fat; 6 g; Polyunsaturated Fat: 3 g; Monounsaturated Fat: 4 g; Cholesterol: 85 mg; Sodium: 155 mg; Carbohydrates: 16 g; Fiber: 3 g; Protein: 28 g

Recipe and photo used with permission from Quinoa 365: The Everyday Superfood by Patrician Green and Carolyn Hemming,