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1 lb wild caught Salmon (or grilled chicken)
4 tablespoons of soy sauce
2 tablespoons of brown sugar
2 cups of quinoa
4 cups of chicken stock
1 Cubbed pineapple
Small bunch of green onion
1 red pepper
Sweet vinaigrette dressing of your choice. I suggest apple, raspberry or citrus.
In medium saucepan add 4 cups of chicken stock and 2 cups of quinoa. Cook to package instructions.
In a large skillet, melt 1 tablespoon of butter or oil. Add soy sauce and place fish scales up and flesh down. Cook on medium heat 6 minutes.
Flip fish over, sprinkle brown sugar on top and finish cooking scales side down.
Chop pineapple, red pepper, green onion and PEELED (very important to not get a bitter salad) cucumber in small chunks.
Toss together and set aside.
Scoop a helping of quinoa and place it in the bottom of a bowl. Place desired amount of salmon removed from skin on quinoa. Top with a generous helping of pineapple salsa. Drizzle vinegrette on top. Enjoy!
You might also enjoy Smoked Sausage And Brussel Sprouts Topped With Feta, Bacon And Balsamic Reduction
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