Having just arrived home from a week in Las Vegas, I've been due for a clean, homemade meal. Whether you're in Sin City for work or play, I assure you, one week is plenty of time for either. I was there on business; however, after very long days of hard work, cutting loose with my friends and colleagues in the evening was a welcome change of pace. In particular, Sunday in Vegas was a Funday indeed.
We had wrapped up our event, so the few of us that remained decided celebratory cocktails and a HUGE Italian dinner were in order. What started off as a couple of champagne glass *clinks* and some family style veal parmiggiano (not even remotely gluten free) turned into walking (or stumbling) around the casino floor with scotch in hand (healthily poured by a the most petit waitress promiscuously wrapped in just enough leather to leave absolutely nothing to the imagination), hitting some [very] dumb luck on the slot machines and plenty of harmless egotistical chatter about how awesome our squad is. Topping off the evening (or at this point, early morning) was when I woke up at 6am to catch an early flight only to roll over and find an open, half eaten box of pizza IN bed with me. Get it together, Fin. In short, I spent some memorable time with some great people, but I am THRILLED to be home and in my own kitchen.
This beautiful dish comes as one of my first clean meals at home after a week of less than ideal dietary choices. It also happens to be very fitting with my recent blog name change from Play Paleo to Bacon & Squats, as I've been somewhat straying from the paleo path and experimenting with other modes of clean eating. Now that I'm no longer fraudulently writing as a strict paleo blogger, I can share these other recipes with you! As I've rediscovered my love for quinoa, this is one of my new favorite ways to prepare it. That said, if you want to keep this paleo, go ahead and replace the cooked quinoa for cauliflower rice! It's light and refreshing, and compliments the salmon perfectly. Enjoy!
- 1 cup uncooked quinoa, rinsed
- 2 cups chicken broth
- 4 salmon filets
- 2 oranges
- 1 tbsp dijon mustard
- 1 tbsp honey
- 1 tbsp minced garlic
- 1/4 cup chopped basil
- 2 tbsp chopped parsley
- 1 tbsp minced jalapeno
- Salt and pepper
- 1/4 cup slivered almonds
- Preheat your oven to 375 and line a baking sheet with aluminum foil.
- Cook your quinoa. Bring the quinoa and chicken broth to a boil in a medium pot, and reduce to simmer until cooked through, about 15 minutes or when the broth is all absorbed.
- While the quinoa cooks, prepare the salmon. Zest one orange into a mixing bowl, then juice the orange into the same bowl. Add the mustard, honey and garlic and whisk until well combined. Arrange the salmon fillets on the baking sheet and pour the orange glaze over top. Place the salmon in the oven for 10-15 minutes (10 if you like it softer, 15 if you like it more thoroughly cooked and firmer).
- Now it's time to prepare the jeweled quinoa. Zest the second orange into a mixing bowl, then cut and segment the orange into pieces. Add the basil, parsley and jalapeno to the bowl. When the quinoa is ready, dump it in and mix everything together. Add salt and pepper to taste.
- Evenly divide the quinoa among plates and serve the salmon on top. Garnish each plate with 1 tbsp of slivered almonds. There should be extra orange sauce in the baking tray from the salmon...go ahead and drizzle that over top of each plate!