Roast Salmon with Mango and Grapefruit

Salmon (1 of 1).jpg

Roast Salmon with Mango and Grapefruit

  • 1 cup quinoa

  • 2 salmon filets

  • 1/2 lb shrimp, peeled and deveined

  • 2 Tbs. olive oil

  • salt and pepper

  • 1/2 mango, peeled and diced

  • 1/2 grapefruit, segmented and cut into 1/2” pieces

  • 1 shallot, minced

  • Juice and zest of 1 lime

  • 1 cup frozen peas

  • 1/4 cup toasted unsalted cashews

Preheat the oven to 425F.

First make the quinoa by adding quinoa and water together in a small pot. Bring to a boil, cover, then reduce heat to low. Once all of the water is removed, about 15 minutes, remove from heat. Place the frozen peas on top of the quinoa, return the cover and allow the quinoa to sit for about 15 minutes before folding in the peas and fluffing with a fork. Add some salt and pepper and fold in the cashews.

Place the salmon and shrimp on a baking sheet. Drizzle with olive oil and salt and pepper. Roast for about 10 minutes or until the shrimp is cooked through and the salmon is flaky.

While the seafood is roasting place the mango, grapefruit, shallot, and lime juice and zest in a medium bowl. Toss well and add a pinch of salt and pepper.

Serve the salmon and shrimp with a spoonful of the mango and grapefruit mixture, along with the quinoa.

Fridge ForagingAmanda FredericksonComment