Quinoa Salmon Pockets
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 189.9
- Total Fat: 3.9 g
- Cholesterol: 20.0 mg
- Sodium: 702.0 mg
- Total Carbs: 34.8 g
- Dietary Fiber: 3.4 g
- Protein: 16.3 g
View full nutritional breakdown of Quinoa Salmon Pockets calories by ingredient
Introduction
This is a very nice and great looking dish to serve for that special meal.It is best to use parchment paper to cook in because tomatoes and the acid from the lime will react with the foil. You can serve the parchment pockets on the plate for a fun presentation. If you don't know how to work with parchment check out U-Tube, "The Magic of Chef Paul - Using Parchment Paper". He shows a nice way to fold the paper.
This is a very nice and great looking dish to serve for that special meal.
It is best to use parchment paper to cook in because tomatoes and the acid from the lime will react with the foil. You can serve the parchment pockets on the plate for a fun presentation. If you don't know how to work with parchment check out U-Tube, "The Magic of Chef Paul - Using Parchment Paper". He shows a nice way to fold the paper.
Number of Servings: 2
Ingredients
-
1/2 c. Quinoa
1 c. Chicken Broth
2 Salmon Fillets 4 oz. each
2 tbs. Lime Juice
2 Plum tomatoes diced
1/4 c. diced onion
1/2 tsp. Crushed red pepper flakes
1 Mango (fresh), diced
1/8 c. Cilantro (fresh)
Directions
Rinse quinoa until clear. Bring chicken broth to a boil and add quinoa. Cover and simmer for 12-15 minutes.
While quinoa is cooking combine tomatoes, onions, mango, cilantro, red pepper flakes and lime juice in a small bowl.
Prepare 2 parchement packets. In the center of each, spoon 1/2 of the cooked quinoa in a mound. Place salmon on the top of each and cover with half of the tomatoe, mango mixture. Add salt and pepper to taste if desired.
Fold the foil around each serving making a sealed envelope and place them on a baking sheet. Bake at 425 degree for 15-20 minutes or until fish flakes easily with a fork.
Number of Servings: 2
Recipe submitted by SparkPeople user CLSQUIRES.
While quinoa is cooking combine tomatoes, onions, mango, cilantro, red pepper flakes and lime juice in a small bowl.
Prepare 2 parchement packets. In the center of each, spoon 1/2 of the cooked quinoa in a mound. Place salmon on the top of each and cover with half of the tomatoe, mango mixture. Add salt and pepper to taste if desired.
Fold the foil around each serving making a sealed envelope and place them on a baking sheet. Bake at 425 degree for 15-20 minutes or until fish flakes easily with a fork.
Number of Servings: 2
Recipe submitted by SparkPeople user CLSQUIRES.