Ingredients:
1 cup plus 2 tablespoons Apple NESTLÉ® JUICY JUICE® All Natural 100% Juice, divided
1/4 cup soy sauce
1 tablespoon honey
2 1/2 teaspoons peeled, grated fresh ginger, divided
1 teaspoon rice wine vinegar
1/2 teaspoon sesame oil
4 (about 6 ounces each) salmon fillets
1 tablespoon olive oil
1/2 cup chopped shallots or onion
2 cloves garlic, finely chopped
1 cup ivory quinoa, rinsed
1 cup water
1 teaspoon MAGGI Instant Chicken Flavor Bouillon
Ground black pepper
Sliced green onions (optional)
Directions:
WHISK 2 tablespoons Juicy Juice, soy sauce, honey, 1 1/2 teaspoons ginger, vinegar and sesame oil. Reserve half of mixture for serving. Pour remaining mixture into shallow pie plate. Add salmon and turn to coat. Cover; marinate in refrigerator for 30 minutes.
PREHEAT oven to 450° F. Line baking sheet with foil.
HEAT olive oil in medium saucepan over medium-high heat. Add shallots and garlic; cook, stirring frequently, for 2 to 3 minutes or until fragrant. Stir in quinoa; cook, stirring constantly, for 2 to 3 minutes. Stir in water, remaining 1 cup Juicy Juice, bouillon and remaining 1 teaspoon ginger. Bring to a boil; reduce heat to low. Cover; cook for 15 minutes or until liquid is absorbed. Fluff with fork; cover to keep warm.
PLACE salmon on prepared baking sheet; sprinkle with pepper. Discard marinade. Bake for 10 to 12 minutes or until fish flakes easily when tested with a fork. Drizzle reserved marinade over salmon; serve with apple-ginger quinoa.
Estimated Times:
Prep Time:
20 minutes
Cooking Time:
30 minutes
Cooling Time: 30 minutes
Servings: 4
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