Honey-Lime Sriracha Salmon with Coconut Quinoa
A zesty Honey-Lime Sriracha Salmon served with creamy coconut quinoa and broccoli. Perfect for a nutritious, protein-packed pre-game meal.
Equipment
- Medium saucepan with lid
- Large skillet
- Steamer basket (or another saucepan with lid for steaming)
- Mixing bowls
- Whisk
Ingredients
For the Coconut Quinoa:
- 1 cup quinoa
- 1 teaspoon coconut oil
- 2 cups coconut milk
- 1 teaspoon sea salt
For the Broccoli:
- 2 cups broccoli florets
For the Salmon:
- 1 side salmon fresh, skinned and cut into 2 (8-ounce) pieces
- 2-3 tablespoons olive oil
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper to taste
For the Honey-Lime Sriracha Sauce:
- Juice 3 limes
- 1 teaspoon fresh cilantro chopped
- 1 teaspoon honey
- 1 tablespoon Sriracha sauce
- 1 teaspoon olive oil
- Sea salt and freshly ground black pepper to taste
For Garnish:
- 2 tablespoons shredded coconut
- Lime wedges
Instructions
Prepare the Coconut Quinoa:
- In a medium saucepan, heat 1 teaspoon of coconut oil over medium heat.1 teaspoon coconut oil
- Add 1 cup of quinoa and toast for 1-2 minutes, stirring occasionally.1 cup quinoa
- Pour in 2 cups of coconut milk and add 1 teaspoon of sea salt.2 cups coconut milk, 1 teaspoon sea salt
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the quinoa is cooked and fluffy.
Steam the Broccoli:
- While the quinoa cooks, place the broccoli florets in a steamer basket over boiling water.2 cups broccoli florets
- Steam for 4-5 minutes or until the broccoli is tender but still bright green.
- Set aside.
Prepare the Salmon:
- Season each piece of salmon with garlic powder, salt, and pepper on both sides.1 side salmon, 1/2 teaspoon garlic powder, Salt and freshly ground black pepper
- In a large skillet, heat 2-3 tablespoons of olive oil over medium-high heat.2-3 tablespoons olive oil
- Sear the salmon for about 4-5 minutes on each side, or until it’s cooked through and has a golden crust.
Make the Honey-Lime Sriracha Sauce:
- In a small mixing bowl, whisk together the juice of 3 limes, 1 teaspoon of chopped fresh cilantro, 1 teaspoon of honey, 1 tablespoon of Sriracha, 1 teaspoon of olive oil, and salt and pepper to taste.Juice 3 limes, 1 teaspoon fresh cilantro, 1 teaspoon honey, 1 tablespoon Sriracha sauce, 1 teaspoon olive oil, Sea salt and freshly ground black pepper
Assemble the Dish:
- Divide the coconut quinoa between two plates.
- Place a piece of salmon on top of the quinoa and drizzle generously with the Honey-Lime Sriracha sauce.
- Add steamed broccoli to each plate and sprinkle shredded coconut over the salmon.2 tablespoons shredded coconut
Serve:
- Garnish with lime wedges for an extra burst of citrus flavor.Lime wedges
- Serve warm and enjoy!
Notes
Coconut Milk Substitution: For a lighter version, you can use half coconut milk and half water in the quinoa.
Adjust Spice Level: Modify the amount of Sriracha in the sauce to control the spiciness.
Make-Ahead Tip: You can prepare the quinoa and sauce ahead of time to make this meal even quicker on busy days.
Nutrition
Calories: 1047kcalCarbohydrates: 78gProtein: 21gFat: 78gSaturated Fat: 52gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gCholesterol: 0.3mgSodium: 1442mgPotassium: 1384mgFiber: 9gSugar: 8gVitamin A: 626IUVitamin C: 93mgCalcium: 134mgIron: 13mg
Ingredient Costs: Cost of Recipe by Ingredient Measurements
Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases
Tried this recipe?Let us know how it was!
