Ingredients

The following ingredients have 4 Servings
  • 1 tbs. balsamic vinegar
  • 2 tbs. orange juice
  • 1 1/2 tbs. low sodium soy sauce (gluten-free if that is a concern)
  • 1 tbs white vinegar
  • 1 tsp. curry powder
  • 1 tsp agave syrup (substitute honey if not on-hand)
  • 6-8 oz. wild salmon
  • 12 oz. green beans (bag frozen)
  • 1/2 tbs. olive oil
  • 1/2 tsp fresh grated ginger
  • 1 cup cooked quinoa
  • 1 tsp. sesame oil

Instruction

  • Whisk together balsamic, orange juice, soy sauce, white vinegar, curry & agave.
  • Take one tbs. of the sauce and use it to marinate the salmon.
  • Steam the green beans, minus 1 minute on the cooking time.
  • Heat olive oil on med-high heat, add beans and ginger, stir fry 1 minute.
  • Add quinoa and sauce. Stir over heat for another minute.
  • Add sesame oil, mix in, then remove from burner.
  • Broil or grill the salmon med-rare to med.
  • Break the salmon onto the green bean & quinoa mixture, in large chunks.
  • Stir to coat.
  • Serve warm or cold.