Ingredients
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1 (8 ounce) fresh or frozen skinless salmon fillet
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2 teaspoons honey
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2 teaspoons spicy brown mustard
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1 large clove garlic, minced
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⅔ cup cooked quinoa, room temperature
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½ cup chopped fresh or frozen mango, thawed if frozen
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1 to 2 tablespoons seeded and finely chopped fresh jalapeño chile pepper (see Tip)
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1 tablespoon sliced almonds, toasted (see Tip)
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1 teaspoon olive oil
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⅛ teaspoon salt
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Pinch ground black pepper
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2 tablespoons chopped fresh cilantro
Directions
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Thaw salmon, if frozen. Rinse fish and pat dry with paper towels. In a small bowl, stir together honey, mustard and garlic. Brush both sides of salmon with honey mixture. For a gas or charcoal grill, place salmon on grill rack directly over medium heat. Cover and grill for 4 to 6 minutes per 1/2-inch thickness of fish until salmon begins to flake when tested with a fork, turning once.
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Meanwhile, in a medium bowl, stir together quinoa, mango, jalapeño pepper, almonds, olive oil, salt and black pepper. Top with fresh cilantro. Serve salmon with quinoa.
