Best Health magazine; January/February 2014; Images: Maya Visnyei
| Servings |
| 4Servings |
| Servings |
| 4Servings |
Ingredients
- 1/2 tsp dried basil
- 4 skinless salmon fillets (each 120 g/4 oz.)
- 3 cups grape or cherry tomatoes
- 1 tsp olive oil
- 1/2 cup pitted Kalamata olives (optional)
- 4 slices prosciutto outer strip of fat removed
- 1 cup uncooked quinoa
- 1 cup frozen corn thawed
- 1 tbsp Dijon mustard
- 3 green onions thinly sliced
Servings: Servings
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Ingredients
Servings: Servings
Units:
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Instructions
- Preheat oven to 425ºF.
- Brush mustard over tops of salmon; wrap salmon with prosciutto. Place, seam-side down, in a shallow pan lined with parchment paper.
- In a bowl, toss tomatoes and olives (if using) with oil and basil; scatter around salmon. Bake until fish flakes easily when tested, about 15 minutes.
- Meanwhile, in a saucepan, bring 1¾ cups (425 mL) water to a boil; stir in quinoa. Reduce heat, cover and simmer until liquid is absorbed, about 15 minutes. Remove from heat. Quickly add corn (do not stir in yet); cover and let stand for 5 minutes. Add green onions and stir.
- Serve salmon and tomatoes overtop quinoa. Fresh basil makes a nice addition to scatter overtop, as does ground black pepper.
Recipe Notes
Per serving: 419 calories, 30 g protein, 12 g fat (1 g saturated fat), 49 g carbohydrates, 8 g fibre, 55 mg cholesterol, 178 mg sodium.
