Grilled Honey Dijon Salmon with Quinoa & Butternut Squash
Servings 3
Ingredients
- 3/4 cup quinoa, uncooked
- 3 tablespoons dijon mustard
- 1 1/2 tablespoons raw honey
- 12 ounces salmon fillet
- butternut squash, sliced (see notes)
- 1 1/8 teaspoons extra virgin olive oil
- 1/3 teaspoon sea salt
Instructions
- Cook quinoa according to directions on package
- Combine dijon mustard and honey in jar. Mix well. set aside
- Preheat grill to medium heat
- Place salmon on grill pan; brush with 2/3 of the dijon glaze
- Brush butternut squash with olive oil and place on grill pan; season salmon and squash with sea salt
- Place pan on grill, close lid and grill for approximately 10-15 minutes or until salmon flakes with fork and squash is tender; flip squash at halfway point
- Remove from grill and brush salmon with remaining dijon glaze.
- Divide salmon, butternut squash, and quinoa onto plates
Notes
How to Slice Butternut Squash for Grilling
- Wash thoroughly
- Peel skin starting at the top
- Cut off ends
- Cut squash in half lengthwise, then into half-inch thick slices