Chili Honey Glazed Salmon with Strawberry Jalapeño Salsa & Toasted Sesame Edamame Quinoa

So many good things! This meal screams spring. I looove when we finally get some warmer days..it helps my mood SO much. I always eat healthy, even in the winter, but I start to eat even more produce and raw foods when spring hits. Bring on allll the salads and seafood and veggies. This salmon is the perfect balance of sweet and spicy and the salsa is to die for. The sesame edamame quinoa is full of texture and flavor and pairs perfectly with the salmon. I can’t say enough good things about this meal..make it this week! It sounds fancy but it is SO simple! The salmon literally cooks under the broiler in 6 minutes. Win!

This would be so good with chips and on tacos too…

I love glazes with 3 ingredients.

I steamed a bag of edamame and shelled them all by hand, but you can certainly buy the already shelled variety to save some time.

Serves 2
(Perfect date night meal!)

For the salsa:
1 c. diced strawberries
3/4 c. diced seedless cucumber
1 jalapeño, minced
3 scallions, thinly sliced
zest of 1 lime
juice of 2 limes
1 tsp. honey
1/4 tsp. salt

For the salmon:
2 salmon filets
1 tsp. chili powder
1 T. honey
1 tsp. hot sauce
1/4 tsp. salt
1/4 tsp. pepper
olive oil

For the quinoa:
1 1/4 c. cooked shelled edamame
1 clove garlic, finely chopped
1 T. sesame oil
2 1/2 c. cooked quinoa
1 T. sesame seeds, if desired

Begin by making the salsa. Combine all salsa ingredients in a bowl and stir to combine. Cover and refrigerate while you are preparing the rest of the meal.

Preheat the broiler to high and position rack in the upper third of the oven. Next, make the glaze. Stir together the chili powder, honey, hot sauce, salt, and pepper in a small bowl. Put a piece of parchment or foil on baking sheet and rub salmon filets lightly with olive oil or spray both sides with cooking spray. Place filets on lined baking sheet and brush liberally with glaze. Broil salmon for 6-7 minutes, depending on the thickness of your filets.

While salmon is cooking, preheat skillet to medium/high heat and add sesame oil. Sauté garlic for 1 minute until fragrant, and add cooked quinoa. Toast the quinoa for 2-3 minutes (don’t stir it too much so it has a chance to toast). Add edamame and sauté for another couple minutes. Season with salt and pepper and add sesame seeds if desired.

Serve salmon over top quinoa and top with strawberry salsa. Enjoy!