Chef Helle cooks up some salmon: Go Red Better U

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Another great recipe from Chef Kirsten Helle.  A heart healthy salmon with quinoa salad.


Grilled Salmon with quinoa salad


• For the salmon:
• 4 salmon fillets
• Olive oil
• Kosher/Sea salt & pepper
• 4 green onions, thinly sliced
• 1 Tb Mirin
• 1/4 cup applejuice

• For the quinoa salad:
• 2 cups cooked quinoa
• 1 red bell pepper, chopped
• 4 green onions, thinly sliced
• 3 Tb Mirin
• 1 Tb olive oil
• 1 pinch Kosher/sea salt
• Fresh ground black pepper to taste
• 2 cups fresh baby spinach leaves
• 1/2 cup feta cheese, crumbled

1. Season the salmon by rubbing with a bit of oil then seasoning to taste with salt and pepper. Grill the salmon over very high heat until golden brown on the outside and about 75% doneness. Do NOT cook all the way through.
2. Remove the salmon to a large piece of foil. Pour over the top of the salmon the Mirin and applejuice, then sprinkle with the green onions. Close the foil over the salmon and let it rest for 10 minutes. Perfect time to make the salad!
3. To make the salad simply toss all of the ingredients together. Voila.
4. Serve a bed of the quinoa salad topped with a beautiful fillet of your flaky, tender, moist and AMAZINGLY flavorful salmon fillet.
5. Enjoy

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