…with baked asparagus and red quinoa

Our journey to find the tastiest food from around the world takes us across the Atlantic to Canada for a three course lunch menu. For the main – we have a Maple fresh Atlantic salmon with baked asparagus and red quinoa – serves four people…

Maple fresh Atlantic Salmon Recipe with baked asparagus and red quinoa – serves four

Ingredients:

Salmon dish:

• 0.25 cup of pure Maple Syrup
• 2 tbs of soy sauce
• 1 clove garlic, minced
• 0.25 tsp garlic salt
• 1/8 of a tsp of ground black pepper
• 1 pound of fresh Atlantic Salmon

Asparagus & Red Quinoa:

• 1 bunch of fresh asparagus
• Chilli Peppers
• 2 cloves of garlic
• 0.25 cup of extra virgin olive oil
• Seasoning
• 1 cup of red quinoa
• 2 cups of water

Preparation time: approx. 1 hour

Instructions:

Salmon:

1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt and pepper.
2. Place the salmon in a shallow glass baking dish and coat with the maple syrup mixture. Cover the dish and marinate the salmon in refrigerator for 30 min – turning once.
3. Preheat oven to 400º F (200ºC).
4. Place the baking dish in the preheated oven and bake the salmon uncovered for 20 min or until easily flaked with a fork.

Asparagus & Red Quinoa:

1. Preheat oven to 375º F (190ºC).
2. Wash the asparagus and cut the ends off. Place on a baking tray – spread out.
3. Add chilli pepper on top to your liking. Add salt and pepper. Drizzle extra virgin olive oil on top.
4. Cover with aluminium foil and place in the oven for approx. 25 minutes.
5. Place 2 cups of water in a pot and bring to boil.
6. Add the quinoa to boiling water, stir the put on low heat and cover.
7. Cook for 18 minutes (don’t open the lid until the time is up).

Tip: You can substitute red quinoa for rice

Wine recommendation: White… maybe a Gewurztraminer or Riesling

Up next: Maple Cookies

If you have any tweaks, suggestions or you have tried the recipe and love it – let us know by leaving a comment below!

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