Canned chipotle chiles come packed in their own flavorful adobo sauce, which adds a smokey kick to the orange-glazed salmon.
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Meanwhile, from orange, grate 1 teaspoon peel and squeeze 1/2 cup juice. In blender, puree chipotle, adobo sauce, garlic, cumin, and orange juice.
To bowl with quinoa, stir in radishes, corn, cilantro, green onions, orange peel, and 1/8 teaspoon salt.
Arrange salmon on prepared pan. Sprinkle with 1/8 teaspoon salt, then brush generously on all sides with chile mixture. Broil 5 to 7 minutes or until just opaque throughout. Serve salmon on quinoa pilaf.
Nutritional Information (per serving):
Calories 365; Total Fat 8g; Saturated Fat 2g; Cholesterol 66mg; Sodium 240mg; Total Carbohydrate 35g; Dietary Fiber 4g; Protein 36g
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By RZytnik
Phoenix, AZ
on May 05, 2013
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We followed the recipe - the salmon was amazing, my son loved it and he doesn't even like salmon. The quinoa was good but it did need a little more seasoning. I think next time I will add a little orange juice to it while it cooks. So happy to make something with the kids that is healthy that they enjoyed making and eating! Thank you
By DenisenJoe
White Haven, PA
on May 05, 2013
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We grilled the salmon and the marinade is a very flavorful HEAT! Trying to locate the adobo sauce (from chipotle chiles was a bit challenging, but found it canned at Walmart. Served it with Spanish rice and garden salad, but think grilled red potatoes would be a better pairing.
By borgc
on March 02, 2013
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Rating the salmon only as I didn't make the quinoa. I was very surprised how flavorful the salmon turned out. It was easy and simple (from an ingredients perspective to make - not to mention how quick it was to prepare. I would definitely make it again. I served it with a side of steamed broccoli and a simple polenta (used the rest of the orange zest in the polenta as an experiment and it turned out really good.
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