Asian Apple Glazed Salmon with Kale Quinoa
Kale Quinoa
  • 2 cups chicken broth
  • 1 cup quinoa, uncooked
  • 2 cups washed and chopped kale, packed tightly
  • 2 scallions or green onions
  • large handful roasted pecans, roughly chopped
  • salt and pepper to taste
Asian Apple Glazed Salmon
  • ½ cup Musselman's Apple Butter
  • 1 teaspoon grated fresh ginger
  • 2 tablespoon soy sauce
  • 1 clove garlic, grated
  • 4 ( 6 ounce) salmon fillets, with skin
  • 1 scallion or green onion, chopped thinly on bias
  1. Preheat oven to 400F. Line a baking sheet with foil or parchment paper. Set aside.
  2. In a medium saucepan, bring chicken broth to a boil. Add quinoa and cover. Reduce temperature to a simmer and let simmer for 10 minutes. After 10 minutes, add kale to saucepan and continue to simmer for an additional 5 to 10 minutes until the broth is absorbed. Let sit for 5 minutes covered and then fluff with a fork. Add pecans and scallions and toss to combine. Add salt and pepper to taste.
  3. While the quinoa is cooking....In a small bowl, combine apple butter, ginger, soy sauce, and garlic. Stir to combine well.
  4. Place salmon fillets, skin side down, on prepared baking sheet. Generously glaze each fillet with apple butter glaze - about 2 tablespoons per fillet.
  5. Loosely cover salmon with foil and place in preheated oven and bake for 10 minutes. Remove foil and continue to bake for an additional 5 to 10 minutes or until fish is flakey and cooked through.
  6. Remove from oven and let sit for 5 minutes.
  7. To serve, place about a cup of kale quinoa on plate. Nestle a salmon fillet into bed of kale quinoa. Sprinkle with chopped green onions and serve immediately.
Recipe by Fork Vs Spoon at