Pecan-Berry Salmon with Orange-Quinoa Salad | Publix Super Markets
Pecan-Berry Salmon with Orange Quinoa Salad
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Cooking tools:
- Instant-read thermometer
- Microplane
- Citrus press
- Oven
- Baking sheet
- Aluminum foil
- Mixing bowl
- Chef's knife
- Cutting board
- Pot
- Stove
- Measuring cup
- Measuring spoon
- Spoon
- Fork
Ingredients
- 2 oranges, for zest/juice
- 1 cup quinoa
- 1 cup water
- Nonstick aluminum foil
- 3 tablespoons pecan pieces
- 1/4 cup panko breadcrumbs
- 2 teaspoons grapeseed oil
- 4 (4 oz) salmon fillets, skin removed (about 1 lb)
- 1/4 teaspoon pepper
- 3/4 teaspoon kosher salt
- 8 teaspoons sugar-free strawberry preserves
- 8 oz fresh asparagus spears
- 1 cup fresh strawberries
- 1 cup radicchio (or watercress)
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