Maple Glazed Salmon with Sugar Snap Pea, Carrot & Quinoa Salad

[Sincerely-Food-Chef]

Ingredients

• 2 medium carrots
• 16 fl oz chicken or vegetable broth
• 2 cloves garlic
• 1 cup quinoa
• 1 ½ lb salmon fillet
• 2 (8 oz) pkg sugar snap peas
• black pepper
• Dijon mustard
• extra virgin olive oil
• pure maple syrup
• red wine vinegar
• salt
• soy sauce

Instructions

1. Preheat oven to broil and position rack under the broiler.
2. In a small saucepan, combine quinoa and broth; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, uncovered, for 5 minutes.
   • 1 cup quinoa
   • 16 fl oz (2 cups) chicken or vegetable broth
3. Place salmon fillets in a baking dish and season with salt and pepper. Place in the oven and broil for 3 minutes.
   • 1 ½ lb salmon fillets
   • ⅛ tsp salt
   • ⅛ tsp black pepper
4. In a small bowl, combine soy sauce, maple syrup, Dijon, and pepper.
   • 2 tbsp soy sauce
   • 2 tbsp pure maple syrup
   • 2 tsp Dijon mustard
   • ¼ tsp black pepper
5. Take salmon out of the oven and spoon sauce over top. Return to oven and cook until salmon is opaque, another 5-6 minutes.
6. Peel and mince garlic. In large bowl, prepare dressing by whisking together garlic, oil, vinegar, salt, and pepper.
   • 2 cloves garlic
   • 3 tbsp extra virgin olive oil
   • 1 tbsp red wine vinegar
   • ⅛ tsp salt
   • ⅛ tsp black pepper
7. Wash peas and carrots. Halve the peas and add to bowl with dressing. Peel, coarsely grate, and add the carrots to bowl.
   • 2 (8 oz) pkg sugar snap peas
   • 2 medium carrots
8. Uncover quinoa and fluff with a fork. Add to bowl and toss salad.
9. To serve, place quinoa salad on a plate and add salmon on top. Enjoy!