Honey-Yuzu Salmon

with Mushroom & Squash Quinoa

35 MIN

+$2.95/serving 2 Servings

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with Sea Scallops

From the Test Kitchen

This sophisticated dish features crispy-skin salmon fillets served over a bed of hearty quinoa with roasted squash and sautéed mushrooms—all tossed with a sweet and spicy sauce of honey, yuzu kosho, and coconut aminos. We'll garnish it with togarashi-seasoned peanuts and coconut chips for even more flavor and a bit of crunchy texture.
15 green SmartPoints® per serving
14 blue SmartPoints® per serving
9 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Nutrition

PER SERVING
Calories

680 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Sea Scallops
½ cup Tricolor Quinoa
1 Tbsp Yuzu Kosho
4 oz Mushrooms
2 cloves Garlic
2 Scallions
1 Tbsp Honey
2 Tbsps Coconut Aminos (Seasoning Sauce)
3 Tbsps Roasted Peanuts
1 oz Sweetened Toasted Coconut Chips
1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
1 Delicata Squash

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the quinoa

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa to the pot and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare & roast the squash

Meanwhile, wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Turn to coat and arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

3 Prepare the remaining ingredients & make the sauce

Meanwhile, cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peanuts. In a bowl, combine the chopped peanuts, coconut chips, and togarashi. In a separate bowl, combine the yuzu kosho, coconut aminos, and honey (kneading the packet before opening).

4 Cook the mushrooms

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to the pot of cooked quinoa; add the roasted squash. Stir to combine. Wipe out the pan.

5 Cook the scallops

Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 4 to 5 minutes, or until browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Turn off the heat.

6 Finish the quinoa & serve your dish

To the pot of cooked quinoa and vegetables, add half the sauce. Serve the finished quinoa topped with the cooked sallops and remaining sauce. Garnish with the peanut-coconut topper and sliced green tops of the scallions. Enjoy!