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Ingredients:
For the Sunset Citrus Salmon:
- 4 salmon fillets
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- Salt to taste
- 2 tablespoons orange zest
- 1/4 cup fresh lemon juice
- 1/4 cup fresh orange juice
- 1 tablespoon honey
For the Lavender-Infused Quinoa Pilaf:
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 clove garlic, minced
- 1 teaspoon dried lavender, crushed
- 1/4 cup dried cranberries
- 1/4 cup chopped almonds
- Salt to taste
Instructions:
For the Sunset Citrus Salmon:
- Preheat the grill to medium heat.
- Brush the salmon fillets with 1 tablespoon of olive oil and season with salt and minced garlic. Set aside for 15 minutes to marinate.
- While the salmon is marinating, mix together the orange zest, lemon juice, orange juice, honey, and the remaining olive oil in a bowl.
- Place the salmon fillets on the preheated grill and cook for about 4-5 minutes on each side, brushing frequently with the citrus mixture.
For the Lavender-Infused Quinoa Pilaf:
- Rinse the quinoa under cold water and drain well.
- Heat the olive oil in a saucepan over medium heat. Add the onion and garlic and cook until they are soft and fragrant.
- Add the quinoa to the saucepan and cook for a couple of minutes, stirring constantly.
- Add the vegetable broth, dried lavender, and salt to the saucepan. Bring the mix to a boil.
- Reduce heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the quinoa is tender and the liquid is absorbed.
- Remove from heat, fluff the quinoa with a fork, and stir in the dried cranberries and chopped almonds.
Assembling the Dish:
- On each plate, place a serving of the lavender-infused quinoa pilaf.
- Top the quinoa with a grilled sunset citrus salmon fillet.
- Serve the dish warm and enjoy the diverse palette of flavors and textures!