Sage and Orange Steamed Salmon with Quinoa and Asparagus

Have dinner on the table in 30 minutes with this colorful one-pot meal celebrating the flavors of spring. The salmon filets are seared first to lock in flavor, then the grains are cooked in the same pot. The fish is returned to the pot along with fresh asparagus to steam alongside the grains. A quick fennel-laced citrus glaze on the salmon adds a bright sweetness to round out the dish.

1/4 cup honey

1/4 cup freshly squeezed orange juice

2 teaspoons cornstarch

1 tablespoon fennel seeds

Olive oil

Salt

4 filets salmon

1 shallot, minced

2 cloves garlic, minced

3 1/2 cups vegetable stock

2 cups quinoa/grain blend or tri-color quinoa

1 bunch asparagus, cut into 2-inch pieces

1/2 orange, sliced

2 tablespoons sage leaves, chiffonade

Combine the honey, orange juice and cornstarch in a small saucepot. Bring to a simmer and cook until thickened, stirring frequently, 5 minutes. Add the fennel seeds and set aside.

Heat a Round Wide Oven or Dutch Oven over medium heat. Add enough olive oil to lightly coat the bottom of the pot. Pat the salmon dry with paper towels and season with salt. Add the salmon filets to the pot, filet side down and cook until crispy and browned, about 2 minutes. Flip and repeat browning with the skin side down, about 2 minutes.  Remove the salmon from the pan and set aside.

Add the shallot and garlic to the pan, adding more olive oil if needed. Season with salt and sauté until softened, about 3 minutes. Add the stock to the pan and turn the heat to medium-high to bring to a simmer. Add the quinoa then reduce the heat to low. Stir to combine and cover with the lid, and cook for 10 minutes.

Remove pot from the heat and take off the lid. Add the asparagus to the quinoa and toss to combine. Place the salmon filets on top and brush with the orange juice mixture. Cover with the lid again and set pot back over low heat. Cook until the quinoa is fluffy and the salmon is cooked through, about 5 minutes longer. Remove from the heat and let sit covered 5 minutes before serving.

To serve, brush the salmon again with the orange juice mixture. Garnish with orange slices and fresh sage.