Salmon and Red Quinoa on Asparagus with Lime Cilantro Sauce

Name: Salmon and Red Quinoa on Asparagus with Lime Cilantro Sauce
Ingredients: ½ cup (125 mL) red quinoa; 1 cup (250 mL) water; ½ cup (125 mL) light sour cream; 3 Tbsp (45 mL) light mayonnaise; 1 tsp (5 mL) grated lime zest; 2 Tbsp (30 mL) fresh lime juice; 1 tsp (5 mL) grated fresh ginger; 1 Tbsp (15 mL) minced fresh cilantro; Pinch salt; Four 4 oz (100 g) fresh wild salmon fillets (about 1 inch/2.5 cm thick); 1 lb (500 g) asparagus; 1 Tbsp (15 mL) butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

The tender green of asparagus, red quinoa and pink salmon make this heart-healthy dish bold both in flavor and color.

Ingredients

½ cup (125 mL) red quinoa
1 cup (250

Fish course
Pescatarian
Gluten-free

Method

Bring the quinoa and water to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off but keep the covered saucepan on the burner for an additional 6 minutes. Remove the lid and fluff with a fork. Set aside.

Combine the sour cream, mayonnaise, lime zest, 1 Tbsp (15 mL) of the lime juice, ginger, cilantro and salt in a small bowl, mixing well. Set