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Seared Salmon & Spicy Orange Salsa
with Quinoa & Carrot Salad
35 MIN
2 Servings
From the Test Kitchen
Rich seared salmon gets a vibrant sweet and spicy lift from our fresh orange and pickled jalapeño salsa. It’s perfectly complemented by bites of gorgeous red quinoa tossed with tender carrots and crunchy peanuts—all served over a layer of creamy Greek yogurt.
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NutritionPER SERVING
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Calories800 Cals (est.)
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ingredients
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step-by-step
instructions
1
Cook the quinoa:
Heat a small pot of salted water to boiling on high. Once boiling, add the quinoa and cook, uncovered, 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients & make the salsa:
While the quinoa cooks, wash and dry the fresh produce. Peel the carrots. Quarter lengthwise; cut crosswise into 1-inch pieces. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Roughly chop the peanuts. Peel and medium dice the orange; place in a bowl. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. To the bowl of diced orange, add the sliced green tops of the scallions and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper to taste.
3
Cook the carrots:
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrot pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned and slightly softened. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant. Transfer to the pot of cooked quinoa. Stir in the vinegar and a drizzle of olive oil; season with salt and pepper to taste. Cover to keep warm. Wipe out the pan.
4
Cook the fish:
Pat the fish dry with paper towels. Transfer to a cutting board, skin side down; cut into two equal-sized pieces. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skinless side down. Loosely cover the pan with aluminum foil and cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 3 to 4 minutes, or until lightly browned and cooked through. Turn off the heat.
6
Finish & serve your dish:
While the fish cooks, to the pot of cooked quinoa and carrots, add the chopped peanuts. Stir to combine; season with salt and pepper to taste. Season the yogurt with salt and pepper. Drizzle with olive oil and stir to combine. Divide between two dishes and spread into an even layer. Top the seasoned yogurt with the finished quinoa, cooked fish, and salsa. Enjoy!
1
Cook the quinoa:
Heat a small pot of salted water to boiling on high. Once boiling, add the quinoa and cook, uncovered, 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients & make the salsa:
While the quinoa cooks, wash and dry the fresh produce. Peel the carrots. Quarter lengthwise; cut crosswise into 1-inch pieces. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Roughly chop the peanuts. Peel and medium dice the orange; place in a bowl. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. To the bowl of diced orange, add the sliced green tops of the scallions and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper to taste.
3
Cook the carrots:
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrot pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned and slightly softened. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant. Transfer to the pot of cooked quinoa. Stir in the vinegar and a drizzle of olive oil; season with salt and pepper to taste. Cover to keep warm. Wipe out the pan.
4
Cook the fish:
Pat the fish dry with paper towels. Transfer to a cutting board, skin side down; cut into two equal-sized pieces. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skinless side down. Loosely cover the pan with aluminum foil and cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 3 to 4 minutes, or until lightly browned and cooked through. Turn off the heat.
6
Finish & serve your dish:
While the fish cooks, to the pot of cooked quinoa and carrots, add the chopped peanuts. Stir to combine; season with salt and pepper to taste. Season the yogurt with salt and pepper. Drizzle with olive oil and stir to combine. Divide between two dishes and spread into an even layer. Top the seasoned yogurt with the finished quinoa, cooked fish, and salsa. Enjoy!
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