🍽 Bite of the Week features Wild Caught Pacific Salmon Loins

👇🏻 Here’s a market fresh meal idea:

Ingredients:

– 2 wild-caught Pacific salmon loins

– 2 tbsp honey

– 2 tbsp Dijon mustard

– 1 cup quinoa, rinsed

– 2 cups water or chicken broth

– 1 lb Brussels sprouts, halved

– 2 tbsp olive oil

– Fresh parsley for garnish

– Salt and pepper to taste

Directions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.

2. Prepare the honey mustard glaze: In a small bowl, mix together honey and Dijon mustard. Brush this mixture generously over the salmon fillets.

3. Bake the salmon: Place the glazed salmon on the prepared baking sheet. Bake for 12-15 minutes or until the salmon is golden and flakes easily with a fork.

4. Cook the quinoa: While the salmon is baking, bring 2 cups of water (or chicken broth for extra flavour) to a boil in a medium saucepan. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until all the liquid is absorbed. Fluff with a fork and season with salt to taste.

5. Roast the Brussels sprouts: Toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them on a separate baking sheet and roast at 400°F for 20-25 minutes, flipping halfway through, until crispy and caramelized.

6. Assemble the dish: Serve the baked salmon alongside a portion of cooked quinoa and roasted Brussels sprouts. Garnish with fresh parsley and lemon wedges for extra flavour.

🚨 Wild Caught Pacific Salmon Loins ON SALE at Schinkels’ Meat Market in Essex until October 31st!

✨ See more recipes at schinkels.com ✨