- 1 pound salmon
- 1/4 cup packed brown sugar
- 1 tablespoons honey
- 1/2 cup reduced sodium soy sauce, gluten free if desired
- 1/4 cup fresh pineapple juice
- 1 teaspoon dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon freshly grated ginger
- 2 cloves garlic, finely minced
- 1 teaspoon red chili pepper flakes, if desired
- 1/2 of a whole pineapple, peeled, cored, and cut into small chunks
- 3/4 cup uncooked organic quinoa
- 1/2 cup water
- 1/4 cup diced red onion
- Combine brown sugar, honey, soy sauce, pineapple juice, mustard, olive oil, ginger, garlic and red pepper flakes in bowl. Place salmon in large ziploc bag and add marinade. Place in refrigerator for up to 8 hours but at least 1 hour. You can also marinade it in a baking pan.
- Preheat oven to 400 degree F. Spray baking pan with nonstick cooking spray. Remove salmon from ziploc bag and place skin side down on large baking pan. Line pineapple next to salmon and brush leftover marinade on salmon and pineapple. Sprinkle with a little bit of extra brown sugar for extra caramelization. Bake for 15-20 minutes or until salmon easily flakes with fork. Just be sure not to dry out your fish! 18 minutes is usually perfect timing for me!
- Cook quinoa according to instructions on package. Fluff the quinoa with a fork and set aside. Add in red onion. Once salmon is finished cooking, remove pineapple from baking sheet and fold into quinoa. Season with salt to taste.
- Spoon pineapple quinoa evenly into 4 bowls or plates. Cut salmon into desired serving sizes and serve with quinoa. Garnish with a tablespoon or two of toasted almonds. Drizzle with extra honey if desired.