Honey-Glazed Salmon & Blood Orange Quinoa Honey-Glazed Salmon & Blood Orange Quinoa 4 servings Scott Mullen, Executive Chef, Shenandoah Crossing Resort, Gordonsville, VA • 1 lb. salmon • 1/4 cup packed brown sugar • 1 tbsp. honey • 1/2 cup reduced-sodium soy sauce, gluten-free if desired • 1 tbsp. The Perfect Purée Carmelized Pineapple Concentrate, thawed • 1 tsp. dry mustard • 1 tsp. toasted sesame oil • 1 tbsp. olive oil • 1 tsp. freshly-grated ginger • 2 cloves garlic, finely minced • 1 tsp. red chili pepper flakes, if desired Method: 1. In a large bowl, whisk together the marinade ingredients: brown sugar, honey, soy sauce, Pineapple Puree, mustard, sesame and olive oil, ginger, garlic and red pepper flakes, if desired. Place salmon in a large Ziploc bag and add marinade. Place in refrigerator for up to 8 hours but no less than 1 hour. 2. Pour 1 tsp. of oil into a large sauté pan and heat. Cook salmon skin side up for about 2-3 minutes until salmon is caramelized, then flip and cook 2-3 minutes more until salmon just lightly flakes when pressed on. Blood Orange Quinoa: • 3/4 cup uncooked organic quinoa • 1 tbsp. The Perfect Purée Carmelized Pineapple Concentrate, thawed • 2 tbsp. The Perfect Purée Blood Orange Concentrate, thawed • 1 cup coconut milk • 1/2 cup water • 1/4 cup diced red onion • 1/4 cup chopped fresh cilantro • 1 tsp. The Perfect Purée Lemon Zest, thawed • 1/4 cup toasted sliced almonds Method: 1. While salmon is cooking, prepare quinoa. Bring water, coconut milk, Blood Orange and Carmelized Pineapple to a boil in a medium saucepan. Reduce heat to low; add quinoa and cover, simmering until all liquid is absorbed. Remove from heat and let stand for 5-10 minutes. Fluff the quinoa with a fork and set aside. Add red onion and cilantro to quinoa. Season with salt and Lemon Zest to taste. 2. Spoon quinoa evenly into 4 bowls or plates. Cut salmon into desired serving sizes and serve with quinoa. Garnish with a tablespoon or two of toasted almonds. Drizzle with extra honey if desired.