This was the 2nd best part of the meal! Keep brushing the salmon with the honey orange glaze and pour the rest of it over the quinoa when serving and the flavors will hit you in the perfect way. Definitely proof that Passover food can be gourmet and flavorful...!

4 5-oz. salmon fillets
1 orange (1/4 cup juice, 1 tsp finely grated orange peel)
1 tbsp honey
1/2 tsp ground cumin
2 tbsp olive oil
1 tsp curry powder
1 1/2 cup reduced sodium chicken or vegetable broth
1 1/2 cup quinoa
2 green onions, chopped
1/2 cup shredded carrots
Salt & Freshly ground Black Pepper to taste

Can't you smell the orange-spicy goodness?
  • Preheat oven to 400F. Coat a baking sheet with cooking spray or oil.
  • Season both side of salmon with salt and black pepper. In a shallow disk, whisk together orange juice, orange peel, honey, and cumin. Add salmon and turn to coat.
  • Transfer salmon to baking sheet and brush on remaining marinade. Bake 10 -12 minutes, until fork tender. (Basically, you need to broil it to cook it that fast, but it's delicious. This would be even better if it had some time to soak in the marinade.)
  • In a medium saucepan, bring broth to a boil. Add quinoa and salt. Reduce heat to low. Cover.
  • Cook until quinoa is tender and the liquid is absorbed (about 15 minutes). Stir in green onions and carrots and cook for the last 5 minutes. Remove from heat.
  • Add curry powder and stir to coat. Fluff with a fork and season. Cover and set aside until ready to serve. Serve salmon over quinoa with remainin

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