Ingredients:
- 4 salmon fillets
- 2 tablespoons dried chamomile flowers
- 1/4 cup honey
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 cup quinoa
- 2 cups vegetable broth or water
- 1 tablespoon chopped fresh herbs (such as parsley, dill, or basil)
- Lemon wedges for serving
Cooking Instructions:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small saucepan, combine the chamomile flowers, honey, soy sauce, lemon juice, minced garlic, salt, and pepper. Heat over medium-low heat for 5 minutes, stirring occasionally to infuse the flavours of chamomile into the glaze. Remove from heat and let it cool slightly.
- Place the salmon fillets on the prepared baking sheet and brush the chamomile honey glaze over each fillet, reserving some glaze for later.
- Bake the salmon in the preheated oven for about 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
- While the salmon is baking, rinse the quinoa under cold water to remove any bitterness. In a saucepan, combine the quinoa and vegetable broth (or water) and bring to a boil. Reduce the heat, cover, and simmer for about 15 minutes or until the liquid is absorbed and the quinoa is tender. Remove from heat and let it sit, covered, for 5 minutes.
- Fluff the quinoa with a fork and stir in the chopped fresh herbs.
Serve the cooked salmon over a bed of herbed quinoa, drizzle with the reserved chamomile honey glaze, and garnish with lemon wedges.
Notes:
- Feel free to adjust the recipe based on your preferences or dietary restrictions.
- Add your favourite steamed vegetables or a fresh salad for a complete meal.
Indulge in the tantalising glaze of this salmon recipe. It’s truly finger-licking good!
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