Ingredients
4 portions
| 2 | salmon fillets, 200g each | |
| Pastene Extra Virgin Olive Oil | ||
| ½ cup | Pastene Gourmet Ketchup with Italian Herbs | |
| 2 Tbsp | soy sauce | |
| 1 Tbsp | Pastene Balsamic Vinegar | |
| 1 | garlic clove, grated | |
| 2 tsp | Dijon mustard | |
| 2 tsp | curry powder | |
| 1 tsp | cumin | |
| 2 | ripe avocados, peeled and sliced | |
| 1 | mango, peeled and cubed | |
| 2 | seedless cucumbers, sliced into rounds | |
| 1 | scallion greens, chopped | |
| sesame seeds | ||
| ½ cup | rice | |
| ½ cup | quinoa | |
| 1 cup | water |
Directions
- In a bowl, mix together ketchup, soy sauce, vinegar, garlic, mustard, and spices. Refrigerate at least 30 minutes.
- Preheat oven to 400°F.
- Prepare vegetables as directed.
- Add rice and quinoa to a saucepan, cover with 1 cup of water, and bring to a low boil. As soon as it boils, turn heat to low and cover. Cook 10 minutes. Remove saucepan from heat, fluff rice with a fork, and replace lid. Let rest off the heat.
- Line a baking sheet with a silicone mat and arrange salmon filets on top. Drizzle with olive oil and bake 10 minutes.
- Meanwhile, bring sauce to boil in a small saucepan. After 10 minutes, remove baking sheet from oven. Baste salmon with sauce and return to oven for 5 more minutes. Reserve the remaining sauce.
- Spoon rice/quinoa mixture into dishes and add the avocado, mango, and cucumbers. FInally arrange coarsely flaked salmon on top.
- Finish with extra sauce, scallion, and sesame seeds.
Note: Baking time will depend on the thickness of your salmon fillets. For thicker fillets, add a few minutes to baking time.
