Grilled Salmon & Charred Squash with Venetian-Style Quinoa

Name: Grilled Salmon & Charred Squash with Venetian-Style Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: European, Italian, Mediterranean
Ingredients: 2 yellow squash; 1/2 oz fresh parsley; garlic; 1oz capers; 4 5oz salmon filets; 6oz white quinoa; 1oz thinly sliced almonds; .5oz dried currants; .25cup olive oil; .25cup vinegar; 2tbsp oil; 1.5 cups water; 2 tbsp oil; 2tbsp oil; salt; pepper; 1tbsp cinnamon; .5tbsp pepper; 1tbsp cumin; .25tbsp cloves; .25tbsp cardamom; 1tbsp turmeric

10 steps

Prep:10minCook:30min

Marley Spoon; Don’t have a grill or grill pan? Preheat your oven to 425°F with a rack in the upper third. Lightly oil a rimmed baking sheet. Add salmon to the prepared baking sheet, skin side down, and roast on the upper oven rack until salmon is just cooked through and opaque, 8–10 minutes. Transfer salmon to a plate; switch oven to broil. Place summer squash on the same baking sheet and broil until lightly charred and tender, 3–5 minutes.

Updated at: Thu, 17 Aug 2023 01:05:48 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories767.6 kcal (38%)

Total Fat51.9 g (74%)

Carbs40.2 g (15%)

Sugars5.3 g (6%)

Protein38.5 g (77%)

Sodium446.1 mg (22%)

Fiber7.6 g (27%)

% Daily Values based on a 2,000 calorie diet

Instructions

Prep Ingredients

Step 1

cut squash on an angle into 1/2 in thick rounds and discard the ends. Coarsely chop parsley leaves and stems. Finely chop 1 tbsp garlic.

yellow squash2

fresh parsley0.5 oz

garlic

Step 2

transfer capers to a small bowl; crush with the back of a fork. Stir in 1/4 cup each of oil and vinegar, and half of the chopped parsley and chopped garlic. season to taste with salt and pepper. set aside for serving

capers1 oz

olive oil¼ cup

vinegar¼ cup

fresh parsley0.5 oz

garlic

salt

pepper

Prep Salmon

Step 3

in a medium bowl, combine remaining garlic, 2tbsp oil, warm spice blend, and a pinch each of sugar and salt. Pat salmon dry, add to bowl with marinade, and turn to coat. Set aside.

garlic

oil2 Tbsp

cinnamon1 Tbsp

pepper½ Tbsp

cumin1 Tbsp

cloves¼ Tbsp

cardamom¼ Tbsp

turmeric1 Tbsp

salt

salmon filets5 oz

cook quinoa

Step 4

in a medium saucepan, combine quinoa, 1tsp salt, and 1.5 cups water. bring to a boil. cover, reduce heat to medium-low and cook until tender and water is absorbed. 15-20 minutes.

white quinoa6 oz

salt

water1 ½ cups

Step 5

remove from heat. rest, covered, for 10 minutes. add 2 tbsp oil and fluff with a fork

oil2 Tbsp

toast almonds

Step 6

meanwhile, transfer almonds to a microwave-safe plate and spread to a single layer. microwave in 1 minute intervals, stirring after each interval, until toasted (about 2 minutes).

almonds1 oz

grill squash and salmon

Step 7

heat grill or grill pan to medium-high. in a medium bowl, toss squash with 2tbsp oil, season with salt and pepper.

yellow squash2

oil2 Tbsp

pepper

salt

Step 8

add squash to rill (in batches if necessary). cook until charred and tender (3-5 minutes per side). transfer to a cutting board

yellow squash2

Step 9

wipe marinade from salmon. transfer to grill, skin side down; cook until salmon is charred and to desired doneness

salmon filets5 oz

finish and serve

Step 10

to saucepan with quinoa, add currants, toasted almonds, and remaining parsley. stir to combine. serve quinoa topped with grilled squash and salmon. spoon caper gremolata over the top and enjoy