NOTES: If your salmon fillets are extra thick, you may want to cook them for 1-2 more minutes. This recipe was developed for Stubb’s by Kim Lee, of Kim’s Cravings.
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INGREDIENTS
Ingredients
- 1 pound salmon fillets (2 fillets)
- 1 tablespoon Stubbs Texas Sriracha Anytime Sauce
- 1/2 tablespoon honey
- 1 tablespoon lemon juice
- For the bowl:
- 1 cup quinoa
- 2 cup water
- Guacamole (homemade or store bought)
- 1/2 tablespoon olive oil
- 1 small bell pepper, stem and core removed and thinly sliced
- half a small red onion, peeled and thinly sliced
- 1 (15-ounce) can whole kernel corn, drained
- 1/4 cup finely diced red onion
- 2 tablespoon finely chopped cilantro
- 1 tablespoon lemon juice
- 1/4 cup fat free plain Greek yogurt
- 1/2 teaspoon honey
- 1 tablespoon Stubbs Texas Sriracha Anytime Sauce
INSTRUCTIONS
- 1 For the salmon: Stir Stubb's Texas Sriracha Anytime Sauce, honey and lemon in a small bowl. Place salmon fillets in a large sealable baggie, pour in sauce, close baggie and allow salmon to become evenly covered in the sauce. Place in fridge for about 30 minutes or up to one day.
- 2 In a nonstick pan, add about ½ tablespoon extra virgin olive oil and heat to medium-high. When the pan is hot, add the salmon, flesh side down and cook for 3 minutes with lid on the pan. Flip the salmon and cook fish all the way through (uncovered), about 5 more minutes. (This timing was perfect- you don't want overcooked salmon and it will continue to cook a bit even after removed from heat.)* Set aside.
- 3 For the sautéed veggies: Return the same sauté pan to the heat and add the oil. Heat over medium-high heat, then add peppers and onions. Sauté for 4-5 minutes until the veggies are cooked and softened. Remove from heat.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
