Pan-Seared Salmon with Tangy Rhubarb-Ginger Chutney and Herbed Quinoa

Ingredients

• 2 fillets Salmon Fillets
• 1 tbsp Olive Oil
• 0.5 tsp Garlic Powder
• 0.5 tsp Onion Powder
• 0.25 tsp Black Pepper
• 1 cup Fresh Rhubarb
• 1 tbsp Fresh Ginger
• 0.25 cup Red Onion
• 1 clove Garlic
• 2 tbsp Apple Cider Vinegar
• 1 tbsp Pure Maple Syrup
• 0.5 tsp Mustard Seeds
• 0.125 tsp Red Pepper Flakes
• 2 tbsp Water
• 0.5 cup Uncooked Quinoa
• 1 cup Water
• 2 tbsp Fresh Parsley
• 1 tbsp Fresh Dill
• 0.5 tsp Lemon Zest
• 1 tsp Olive Oil
• 0.125 tsp Black Pepper

Instructions

1. Prepare the Rhubarb-Ginger Chutney: In a small saucepan over medium heat, combine diced rhubarb, grated ginger, diced red onion, minced garlic, apple cider vinegar, maple syrup, mustard seeds (if using), red pepper flakes (if using), and 2 tablespoons of water. Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, stirring occasionally, until the rhubarb is soft and the chutney has thickened. Remove from heat and set aside.
2. Cook the Quinoa: While the chutney simmers, combine rinsed quinoa and 1 cup of water in a small pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
3. Prepare Salmon: Pat salmon fillets dry with paper towels. Season both sides with garlic powder, onion powder, and black pepper. Do not add salt.
4. Sear Salmon: Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat until shimmering. Place salmon fillets, skin-side down, in the hot skillet. Sear for 4-6 minutes until the skin is crispy and golden brown. Flip the fillets and cook for another 3-5 minutes, or until cooked to your desired doneness (internal temperature reaches 145°F/63°C).
5. Finish Quinoa: To the fluffed quinoa, add chopped fresh parsley, chopped fresh dill, lemon zest, 1 teaspoon of olive oil, and black pepper. Stir gently to combine.
6. Serve: Divide the herbed quinoa between two plates. Top each serving of quinoa with a seared salmon fillet. Spoon a generous amount of the warm Rhubarb-Ginger Chutney over the salmon. Serve immediately.

Nutrition (per serving)