Ingredients:
-
½ cup
quinoa
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1 tsp.
fine sea salt, divided
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2
6-8 oz. skin-on salmon fillets
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1 tbsp.
preferred vegetable oil
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2 tsp.
chili powder
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1
Del Monte® Avocado, pitted and diced
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1
Del Monte® Cucumber, peeled, seeded, and diced
-
1
small jalapeño, seeded and minced
-
1
green onion, thinly sliced
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2 tbsp.
fresh parsley, minced
-
1 tbsp.
fresh lemon juice
Instructions:
Preheat oven to 425°F. Lightly oil a baking sheet.
In a medium saucepan, combine quinoa, ¼ teaspoon salt, and 1 cup water. Bring to a boil, reduce the heat to simmer, cover, and cook until tender, about 12 minutes. Remove from the heat and let stand for 5 minutes.
Place salmon fillets skin-side down on prepared baking sheet. Rub with chili powder and ¼ teaspoon salt. Roast until opaque and flaky, about 10 minutes.
While salmon roasts, in a medium bowl combine avocado, 1 cup diced cucumber, jalapeño, green onion, parsley, lemon juice, and remaining ¼ teaspoon salt.
To serve, divide quinoa between serving bowls or plates. Top with salmon, then garnish with avocado relish.