Hoisin Salmon over Warm Brussels Sprouts Kale and Quinoa

INGREDIENTS

• 1/2 cup quinoa
• 1 cup water
• 1 pound salmon
• 2 tablespoons olive oil
• 1 pound brussels sprouts, ends removed and thinly sliced
• 2 cups kale, chopped
• Hoisin Sauce
• 4 tablespoons tamari
• 2 tablespoons peanut butter
• 1 tablespoon honey
• 2 teaspoons white vinegar
• 1/8 teaspoon garlic powder
• 2 teaspoons sesame seed oil

DIRECTIONS

1. Bring quinoa and water to a boil, reduce to a simmer, cover, and let cook 15 minutes. Remove from heat and reserve for later.
2. Combine hoisin sauce ingredients in a small bowl.
3. Place salmon and 3 T hoisin sauce in a bowl or resealable bag and let marinate for 15-30 minutes.
4. Heat 2 T olive oil in a heavy pan over medium high heat.
5. Add salmon and marinade to the pan and cook for 2-3 minutes per side or until flesh separates and is opaque. Cook time will vary depending on thickness of the fillet.
6. Transfer salmon to a plate and tent to keep warm.
7. Add a little more oil to the pan if necessary and the brussels sprouts and kale. Cook over medium high heat until tender and slightly browned on the edges.
8. Add remaining hoisin sauce and stir until heated through.
9. Toss quinoa into the brussels sprout and kale mixture and then divide evenly among plates.
10. Top salmon and serve.

Nutritional Information