Chili-Lime Salmon with Quinoa & Avocado Tomato Salsa

🌶️🍋 Chili-Lime Salmon with Quinoa & Avocado Tomato Salsa

Serves 2–3

Flavor profile

• Salmon: sweet, smoky, spicy, glossy glaze

• Quinoa: fluffy, nutty, lightly savory

• Topping: creamy avocado, juicy tomatoes, fresh herbs, citrus pop

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Ingredients

Salmon

• 2–3 salmon fillets (5–6 oz each), skin on or off

• 1 tbsp olive oil

• Salt & black pepper

Chili-Lime Glaze

• 2 tbsp honey or maple syrup

• 2 tbsp soy sauce (or tamari)

• 1 tbsp fresh lime juice

• 1 tsp lime zest

• 1 tsp smoked paprika

• ½ tsp chili flakes (adjust to taste)

• 1 clove garlic, finely minced

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Quinoa Base

• 1 cup quinoa, rinsed

• 2 cups water or chicken/vegetable broth

• ½ tsp salt

• 1 tsp olive oil or butter

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Avocado Tomato Salsa

• 1 ripe avocado, diced

• 1 cup cherry tomatoes, halved

• 2 tbsp fresh cilantro or parsley, chopped

• 1 tbsp lime juice

• 1 tbsp olive oil

• Salt to taste

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Garnish (Optional but Recommended)

• Extra chopped herbs

• Chili flakes

• Lime wedges

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Step-by-Step Instructions

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1. Cook the Quinoa

1. Rinse quinoa under cold water for 30 seconds (removes bitterness).

2. In a saucepan, combine quinoa, liquid, salt, and olive oil.

3. Bring to a boil, then reduce to low.

4. Cover and simmer 15 minutes.

5. Remove from heat, let sit 5 minutes, then fluff with a fork.

6. Keep warm.

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2. Make the Chili-Lime Glaze

1. In a small bowl, whisk together:

   • honey

   • soy sauce

   • lime juice + zest

   • smoked paprika

   • chili flakes

   • garlic

2. Set aside.

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3. Prepare the Salmon

1. Pat salmon dry.

2. Season both sides with salt and black pepper.

3. Heat olive oil in a skillet over medium-high heat.

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4. Sear the Salmon

1. Place salmon in the hot pan, presentation-side down.

2. Cook 3–4 minutes without moving until deeply golden.

3. Flip and cook 2 minutes more.

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5. Glaze & Finish

1. Reduce heat to medium-low.

2. Pour glaze into the pan.

3. Spoon glaze over salmon repeatedly for 1–2 minutes.

4. Sauce should thicken and become glossy.

5. Remove from heat when salmon flakes easily.

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6. Make the Avocado Tomato Salsa

1. Gently combine avocado, tomatoes, herbs, lime juice, olive oil, and salt.

2. Toss carefully to avoid smashing the avocado.

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7. Assemble the Plate

1. Spoon a generous bed of quinoa onto the plate.

2. Place salmon on top.

3. Spoon extra glaze around the quinoa.

4. Top salmon with avocado tomato salsa.

5. Finish with chili flakes, herbs, and a lime wedge.

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Pro Tips

• Don’t overcook salmon — remove when center is just opaque.

• If glaze thickens too fast, add 1–2 tbsp water.

• Want extra heat? Add a splash of sriracha to the glaze.

• This dish works great with chicken or tofu too.

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Make It Next-Level

• Add roasted corn to the salsa

• Swap quinoa for couscous or rice

• Finish with a drizzle of chili oil

• Add a dollop of garlic yogurt on the side