Impress your family with this incredible Quinoa-Crusted Salmon entrée. Drizzle crispy Quinoa-Crusted Salmon with sesame dressing for the perfect finish.
What You Need
Original recipe yields 4 servings
1/2 cup quick-cooking quinoa, uncooked
1/4 cup KRAFT Asian Toasted Sesame Dressing, divided
4 skinless salmon fillets (1 lb.)
2 cups thinly sliced English cucumbers
1/4 cup shredded carrots
1/4 cup chopped fresh cilantro
1/4 cup HEINZ Distilled White Vinegar
1 Tbsp. sugar
1 tsp. LEA & PERRINS Worcestershire Sauce
1/8 tsp. crushed red pepper
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Let's Make It
Heat oven to 400°F.
Place quinoa in pie plate. Reserve 2 Tbsp. dressing for later use; brush remaining dressing onto both sides of fish fillets.
Dip fish, 1 fillet at a time, into quinoa, turning to evenly coat both sides of each fillet with quinoa. Place in single layer in shallow baking dish sprayed with cooking spray.
Bake 10 to 12 min. or until fish flakes easily with fork.
Meanwhile, combine all remaining ingredients except reserved dressing.
Drizzle fish with reserved dressing. Serve with cucumber mixture.
English cucumbers — also known as hothouse, greenhouse or seedless cucumbers — are typically longer and have a milder flavor than the regular garden-variety cucumbers. In addition, the peels on these cucumbers are thinner and the cucumbers also contain smaller, less noticeable seeds.
The cucumber mixture can be prepared ahead of time. Refrigerate up to 24 hours before serving.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.