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Serves: 4

Ingredients:

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

1 cucumber

Small bunch of green onion

1 red pepper

Sweet vinaigrette dressing of your choice. I suggest apple, raspberry or citrus.

Instructions:

Quinoa:

In medium saucepan add 4 cups of chicken stock and 2 cups of quinoa. Cook to package instructions.

Salmon:

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.

Pinapple Salsa:

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.

Serve:

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!

Sweet salmon on quinoa with pineapple salsa and vinaigrette

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