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Glazed Grilled Salmon with Avocado-Mango Salad

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Ingredients

4 portions
2 salmon fillets, 200g each
Pastene Extra Virgin Olive Oil
½ cup Pastene Gourmet Ketchup with Italian Herbs
2 Tbsp soy sauce
1 Tbsp Pastene Balsamic Vinegar
1 garlic clove, grated
2 tsp Dijon mustard
2 tsp curry powder
1 tsp cumin
2 ripe avocados, peeled and sliced
1 mango, peeled and cubed
2 seedless cucumbers, sliced into rounds
1 scallion greens, chopped
sesame seeds
½ cup rice
½ cup quinoa
1 cup water

Directions

  • In a bowl, mix together ketchup, soy sauce, vinegar, garlic, mustard, and spices. Refrigerate at least 30 minutes.
  • Preheat oven to 400°F.
  • Prepare vegetables as directed.
  • Add rice and quinoa to a saucepan, cover with 1 cup of water, and bring to a low boil. As soon as it boils, turn heat to low and cover. Cook 10 minutes. Remove saucepan from heat, fluff rice with a fork, and replace lid. Let rest off the heat.
  • Line a baking sheet with a silicone mat and arrange salmon filets on top. Drizzle with olive oil and bake 10 minutes.
  • Meanwhile, bring sauce to boil in a small saucepan. After 10 minutes, remove baking sheet from oven. Baste salmon with sauce and return to oven for 5 more minutes. Reserve the remaining sauce.
  • Spoon rice/quinoa mixture into dishes and add the avocado, mango, and cucumbers. FInally arrange coarsely flaked salmon on top.
  • Finish with extra sauce, scallion, and sesame seeds.

Note: Baking time will depend on the thickness of your salmon fillets. For thicker fillets, add a few minutes to baking time.