This Maple Glazed Salmon with Cranberry Pecan Quinoa Salad is a light and healthy dinner that you will come to crave!
This post is brought to you by the Alaska Seafood Marketing Institute. All options are my own.
I am always looking for quick meals that are healthy and delicious.
Until recently, I never considered seafood under the category of “quick.” Healthy and delicious, yes. But I’ve always thought of it as something that reserved for special occasions, like a birthday or holiday.
Then I learned that you can cook Alaska seafood directly from frozen. Cooking from frozen means I can have a meal that is high in protein, low in saturated fat and sodium and one of the best sources of heart-healthy omega-3 fatty acids all in under 15 minutes. It also means that I can pick up quality seafood from my grocery store without having to go to a specialty market to ensure that it is fresh. How amazing is that?
Did you know that nearly 60% of all seafood in the U.S. comes from Alaska? The catch is preserved right after it leaves the icy water by rapidly chilling and then flash freezing well below zero. This process keeps Alaska seafood at the peak of freshness, with the very best quality, flavor, and nutrition. The environment in Alaska produces seafood with a firm texture, lean flesh, and superior flavor. With five species of salmon, several varieties of whitefish and numerous shellfish species, Alaska offers mouthwatering seafood options year round.
To round out or healthy Alaska salmon dinner, I’ve paired with a Cranberry Pecan Quinoa Salad. Starting with cooked quinoa, you can have the entire meal on the table in less than 20 minutes.
Learn more about creating healthy delicious meals from Alaska Seafood using their COOK IT FROZEN!® cooking techniques here.
To help you learn more about COOK IT FROZEN!® there are over 600 in-store cooking demos happening throughout the month of October. To find one in your local area, go here and enter your city name or state.
Maple Glazed Salmon
- 1 ½ pounds salmon filets
- 1 tablespoon avocado oil or grapeseed oil
- 2 tablespoons maple syrup
- 1 tablespoon light brown sugar
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- Preheat oven to 450 degrees. Spray a cooking pan with oil.
- Rinse salmon with cool water. Dry with a paper towel and place in a baking dish.
- Brush salmon with oil. Cook for 4 minutes.
- In a bowl whisk together syrup, sugar, lemon juice, mustard.
- Remove salmon from oven and sprinkle with salt and pepper. Pour syrup mixture over salmon. Cook for an additional 8 to 11 minutes, until seafood is opaque.
Cranberry Pecan Quinoa Salad
- 3 cups cooked quinoa
- ¾ cup dried cranberries
- ¾ cup chopped pecans
- 1 bunch green onions chopped
- ½ cup goat cheese
- 1 lemon zest and juice
- 1 orange zest and juice
- ¼ cup rice wine vinegar
- ¼ cup extra virgin olive oil
- 2 tablespoons honey
- ¼ teaspoon cayenne pepper
- ½ teaspoon sea salt
- ½ teaspoon fresh ground pepper
- Combine quinoa, cranberries, pecans, green onions, and goat cheese in a bowl.
- Make the dressing by combining lemon and orange juice and zest, rice wine vinegar, olive oil, honey, cayenne pepper, salt and fresh ground pepper in a blender. Process until smooth.
- Toss and serve chilled or at room temperature.