Seared Salmon & Spicy Orange Salsa with Quinoa & Carrot Salad
Mediterranean Diet

Seared Salmon & Spicy Orange Salsa

with Quinoa & Carrot Salad

Group Created with Sketch. 35 min
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Vegetarian
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Plant-Forward
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500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 800 Cals/serving
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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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Cook the quinoa:
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.

Prepare the ingredients & make the salsa:
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.

Cook the carrots:
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.

Cook the fish:
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.

Finish & serve your dish:
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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Cook the quinoa:
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.

Prepare the ingredients & make the salsa:
Cook the carrots:
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.

Cook the fish:
Finish & serve your dish:
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!