Fish,  Food,  Healthy,  Vegetables

Maple-Lemon Glazed Salmon with Feta Quinoa

September 14, 2011 /

I tell ya, when it rains it pours! I have been SO busy at work pretty much the entire year but this past month it has gotten exceptionally bad. With people leaving and new people starting in my group it has been really hard to get my usual day-to-day work done. On top of traveling for work and the workload I am just burnt out!

To add to that…I got into a accident yesterday on my way home from the gym :-(…not fun at all!! Just goes to show how much I hate New England drivers haha. I am fine, a couple bumps and bruises and slight neck pain. The car is going to need some work so that should be fun…grrrrrr. Sometimes things just do NOT go how you want them to. My parents always say “cars can be fixed, you can’t”, so at least I am alright.

On a lighter note, I have my first volleyball game tonight in a women’s league I am playing in. Some of the girls that I play softball and kickball with play in this league and said they were looking for players. I used to play volleyball in high school but haven’t since then so this is going to be verrrrry interesting! hehe 😉 Wish me luck!

This recipe I am sharing with you is a quick simple and healthy meal that isn’t even 500 calories! I really enjoyed the flavor combinations here. Might seem a bit strange, but I promise it came together really nicely.

Adapted from Cooking Light’s Recipe which you can find here.

Ingredients for Salmon:

  • 2 tablespoons fresh lemon juice
  • 2 tablespoons maple syrup
  • 1 tablespoon red wine vinegar
  • 1 tablespoon vegetable oil
  • skinless salmon fillets
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Cooking Spray

Preheat Broiler.

Combine lemon juice, maple syrup, vinegar, and oil in a large resealable bag. Add fish to the bag and seal. Refrigerate for 10 minutes turning the bag once.

Remove the fish from bag, reserving the marinade. Microwave the reserved marinade for 1 minute on high-heat. Have a brush ready.

Heat a large non-stick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Coat pan with cooking spray and add fish. Turn after 3 minutes of cooking and brush with marinade evenly.

Broil 3 minutes or until desired doneness.

Ingredients for Feta Quinoa:

  • 1 tablespoon olive oil
  • 1/4 cup finely chopped shallots
  • 1 cup cooked Quinoa
  • 1 cup fat-free low sodium chicken broth
  • 1/8 teaspoon salt
  • 3/4 cup halved grape tomatoes
  • 1/3 cup feta cheese
  • 1 tablespoon chopped basil
  • 1 tablespoon chopped parsley
  • 1 tablespoon lemon juice

Heat olive oil in a small saucepan over medium-high heat. Add in shallots and cook for about 2 minutes. Stir in cooked Quinoa and sauté for 1 minute. Add in broth and salt, bring to a boil. Take off the heat, cover and let stand for 5 minutes. Fluff with a fork. Stir in the tomatoes, feta, basil, parsley, and lemon juice.

Looks great doesn’t it? The flavors went together surprisingly well. I was impressed. Definitely a make again. AND just as a little fyi…if you have any left over, which I did, it is great cold too! I had the leftovers for my lunch and it was just as good as when it was warm the night before.

Happy Wednesday! 😀

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