Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Submitted By: Lesley Levinski

Ingredients:

• Fresh salmon fillets (or trout)
• 1 bundle of asparagus or broccoli
• 2 cups Quinoa (or brown rice)
• 1 tbsp raw unpasteurized honey
• 2 tbsp Brown sugar
• 1 tbsp Chili powder
• 1 tsp cumin
• 1/4 tsp Salt
• ¼ tsp freshly ground black pepper
• 2 tbsp extra virgin olive oil
• Fresh lemon or lime for garnish

Optional Ingredients:

• Brown rice instead of quinoa, maple syrup instead of honey, trout fillets instead of salmon.

Directions:

• Make the quinoa and set aside. The salmon doesn’t take long to cook.
• In a small bowl, mix the honey and 1 tbsp of extra virgin olive oil. Brush lightly onto each salmon fillet, flesh side up.
• In another bowl, combine brown sugar, chili powder, salt, pepper, and cumin to make a dry rub. Using your hands, rub mixture onto the flesh side of each salmon fillet.
• Heat a large skillet to med-high heat. Add remaining 1 tbsp olive oil. Once hot, add salmon fillets skin side down and reduce heat to medium-low. (Use a screen/splash guard on top if you have one)
• Pan-sear salmon for 5-7 minutes, flip and fry for an additional 1-2 minutes or until center is flaky. (Cooking times may vary depending on the thickness of each fillet.) Remove from heat and serve with steamed asparagus on a bed of ½ cup of quinoa.

Recipe Notes: Salmon is so versatile and there are so many flavours that go with it: dill, mustard, lemon juice, maple syrup, teriyaki sauce, garlic, balsamic vinegar, to name a few. Try it and let me know how it goes!!