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Salmon over Brussels Sprout and Quinoa Salad

Courtesy of Food Network Kitchen

1 cup quinoa
6 Tbsp. extra virgin olive oil
1 small red onion, finely chopped
1 red bell pepper, finely chopped
Kosher salt
1 Tbsp. The Spice Hunter Fajita Seasoning
1 pound Brussels sprouts, trimmed and thinly sliced
2 limes
4 5 oz. salmon fillets
4 tsp. The Spice Hunter Seafood Grill & Broil Blend

Heat a grill or broiler to high. Meanwhile, cook the quinoa according to the package's directions. Drain well and transfer to a large bowl. While the quinoa is cooking, heat 2 tablespoons of oil in a large skillet over medium heat. Add the onion, bell pepper, and a pinch of salt. Cook, stirring occasionally, until just tender, about 5 minutes. Add the fajita seasoning and cook, stirring, for 30 seconds. Add the Brussels sprouts and fold until barely wilted, about 1 minute. Transfer to the bowl with the quinoa. Zest 1 lime directly on top, then squeeze in its juice. Add 3 tablespoons of oil. Gently fold and season to taste with salt. Rub the remaining tablespoon of oil all over the salmon, then rub with the seafood grill and broil blend to coat. Grill or broil until well-browned and hot throughout, about 4 minutes per side. Divide the quinoa salad among serving plates and top with the salmon. Zest the remaining lime on top. Cut the lime into wedges and serve alongside the salmon.