Grilled Salmon & Charred Squash with Venetian-Style Quinoa

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.

Great

% Daily Values based on a 2,000 calorie diet

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.

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

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.

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.

Step 5

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

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).

Step 7

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

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

Step 9

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

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