1tablespoonchopped chipotle peppers in adobo sauce
For Salad:
2cupscooked quinoafrom 2/3 cup dry
1medium avocadochopped,
1cupchopped strawberries
1cuppacked chopped fresh spinach
½cupdiced red onion
¼cupchopped fresh cilantro
For dressing:
¼cupfresh lime juice
¼cupolive oil
1tablespoonchopped chipotle in adobo sauce
2tablespoonsno-sugar-added strawberry preserves
¼teaspoonsalt
¼teaspoonground black pepper
Instructions
Preheat oven to 400F degrees. Pat salmon filet dry and place skin side down in rimmed baking dish.
Mix together preserves, chipotles, and soy sauce and spread across top of fish.
Bake for about 20 minutes until fish flaky. Keep a close eye so that glaze doesn’t burn. Use a spoon to redistribute any run-off glaze halfway through baking and again when removing from oven.
While fish is baking, toss together salad ingredients.
Make dressing by shaking up dressing ingredients in jar. Mix into salad.
Serve fish atop quinoa salad, either warm, room temperature or cold! All ways delicious.
If desired can “chunk up” the salmon and mix into the salad.