Ingredients
-
1/4 teaspoon
Frontier Organic Chili Powder 1.94 oz.
Chili Powder Organic -
1/4 teaspoon
Paprika ground org -
1/2 teaspoon
Seafood Seas Original Org -
1/3 teaspoon
-
1/4 teaspoon
Frontier Co-op Red Chili Peppers, Crushed 15,000 HU -
1/2 teaspoon
Frontier Co-op Table Grind Sea Salt -
1/2 teaspoon
Tellicherry Black Peppercorns -
1/3 cup finely chopped fresh cilantro
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1 large red bell pepper, seeded and diced
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1/4 teaspoon fresh orange zest
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3 cups fresh mixed salad greens
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1 cup uncooked quinoa
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4 teaspoons plain hummus
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4 salmon fillets (4-6 ounces each)
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2 teaspoons extra-virgin olive oil
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Juice of 1 large orange
Directions
1. Preheat oven to 350 degrees.
2. Rinse quinoa in a fine sieve. Drain and transfer to a medium pot with 2 cups of water and bring to a boil. Cover and reduce heat to simmer until water is absorbed, approximately 15 to 20 minutes. Set aside for 5 minutes. Remove cover and fluff with a fork.
3. Using a knife, spread 1 tablespoon hummus onto the top of each salmon fillet, covering the entire surface. Drizzle olive oil and orange juice over salmon, then season with 1/4 teaspoon sea salt, 1/4 teaspoon freshly ground pepper, chili powder, paprika and Seafood Seasoning. Place salmon, skin side down, on a non-stick baking sheet.
4. Bake for 10 minutes or until salmon is cooked through.
5. Meanwhile, in a large bowl, combine cooked quinoa with cilantro, red bell pepper, fresh orange zest, pumpkin seeds, crushed red pepper, 1/4 teaspoon sea salt and 1/4 teaspoon pepper.
6. Remove salmon from oven; serve warm over mixed greens with a side of cilantro quinoa.
