Cocoa Chile Rubbed Salmon with Roasted Rainbow Carrots and Crispy Quinoa
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Level:Intermediate
Total: 1 hr 55 min
Active: 50 min
Yield:4 servings
Nutritional Analysis
Per Serving
Serving Size
1 of 4 servings
Calories
1703
Total Fat
108 g
Saturated Fat
32 g
Carbohydrates
89 g
Dietary Fiber
14 g
Sugar
40 g
Protein
97 g
Cholesterol
288 mg
Sodium
2019 mg
This recipe is a color and texture bonanza. Don't omit any component of this dish, for when you swipe the cocoa-crusted salmon through the yogurt sauce and stab a sweet carrot with a couple crispy quinoa grains clinging onto the fork, bliss is achieved.
For the cocoa chile rubbed salmon: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Salt the salmon, then allow to sit for 15 to 20 minutes at room temperature to help keep the albumin in.
Combine the butter with the garlic in a measuring cup or small bowl. In a separate bowl, add the dark brown sugar, chipotle powder, cocoa powder, coriander and a pinch each of salt and pepper. Stir to combine.
Brush half the garlic-butter mixture onto each fillet. Evenly sprinkle the prepared rub all over the flesh side of the salmon. Drizzle with the remaining garlic butter.
Place the salmon on the lined baking sheet and cook for 20 to 22 minutes. (Keep the oven on.)
For the roasted rainbow carrots with crispy quinoa: Line a baking sheet with foil and grease with the cooking spray.
Place the carrots on the prepared baking sheet, then drizzle with olive oil and sprinkle with a pinch each of salt and pepper. Roast until the carrots are fork tender, 20 to 22 minutes.
Meanwhile, in a small saucepan set over medium-low heat, add the butter and cook until browned and the butter emits a warm, nutty aroma, about 8 minutes. Raise the heat to medium and add the honey, orange juice and zest. Reduce the glaze until it starts to thicken, 5 to 7 minutes.
Remove the carrots from the oven, then add half the glaze and gently toss. Push the carrots to one side of the baking sheet. Add the quinoa to the other side and toss with a touch of olive oil. Spread the quinoa so that it’s in an even layer. Return the baking sheet to the oven and cook until the quinoa becomes a crisp, golden brown, another 20 to 22 minutes.
For the yogurt tahini sauce: Add the yogurt, lime juice, tahini and 1 tablespoon dill (set aside the last tablespoon for garnish) to a medium bowl. Whisk to combine. If the tahini thickens the sauce more than desired, thin with a teaspoon of water. The sauce should be thick but spreadable. Season with a couple pinches of salt and pepper.
To serve, spread the yogurt sauce on the bottom of a platter. Top with the roasted carrots and garnish with the crispy quinoa and dill. Drizzle the remaining glaze over the dish. Serve with the roasted salmon.
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