Salmon Roasted in Cilantro Salsa with Quinoa Sopa Seco Recipe

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Salmon Roasted in Cilantro Salsa with Quinoa Sopa Seco
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Ingredients
19
Count
Nutrition
1420
Calories
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Ingredients:

Directions:

  1. Salmon Roasted in Cilantro Salsa:
  2. Preheat the oven to 350 degrees. While you are waiting for the oven to heat up, roast the poblano pepper by laying it directly on a gas burner, beneath an oven broiler, or on a bbq grill. You want to roast the pepper until the skin blisters and turns black. I always love doing this because it feeds my inner pyro tendencies, but I get to be productive while burning things
  3. Once the poblano pepper is totally charred, place it in a brown paper bag (I like using old grocery bags), and close it up so the pepper?s skin can loosen from the steam. Once it cools, take the pepper out of the bag and rub off the blackened skin under running water. Pat the pepper dry and then split it open and scrape out the seeds and interior ribs, and pull off the stem.
  4. Cut the poblano into thin strips, and put them in a blender with the lime juice, onions, cilantro, oil, and salt. Whiz it all up until it becomes a puree. I like putting in a ton more cilantro and lime juice so the sauce gets really thick and smothers the salmon when it is cooked.
  5. Place the salmon in a baking dish just large enough to fit the fillets. Pour the cilantro salsa from the blender over the salmon, and turn the fish to coat it on both sides. Bake the fish, uncovered, until the salmon is cooked?around 20 to 30 minutes?depending on how you like your fish cooked. I would start checking it around the 20 minute cooking point to see how it looks and then keep on checking every five minutes. It is kind of hard to over cook the salmon because of the salsa which helps keep things extra moist. To serve, spoon salsa from the pan over the top of each fillet of salmon.
  6. Quinoa Sopa Seco:
  7. In a medium saute pan with a lid, warm the oil over medium-high heat. Add onions and pepper and cook, stirring, until soft, for about 5 minutes. Add the oregano and garlic, and cook for 30 seconds. Stir in the quinoa, then pour in 2 cups water and add the salt.
  8. Bring to a boil, then reduce the heat, cover and simmer until the liquid is absorbed and the grains show opaque lines around the edges, around 12 minutes. Turn off the heat and stir in the peas and tomatoes. Cover the pan again and let stand until the vegetables are warmed through, about 5 minutes. Keep warm until ready to serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1420.02 Kcal (5945 kJ)
Calories from fat 382.84 Kcal
% Daily Value*
Total Fat 42.54g 65%
Cholesterol 282.37mg 94%
Sodium 2667.25mg 111%
Potassium 2902.79mg 62%
Total Carbs 145.31g 48%
Sugars 19.29g 77%
Dietary Fiber 21.13g 85%
Protein 114.14g 228%
Vitamin C 296.3mg 494%
Vitamin A 5.9mg 197%
Iron 115.2mg 640%
Calcium 440.7mg 44%
Amount Per 100 g
Calories 88.57 Kcal (371 kJ)
Calories from fat 23.88 Kcal
% Daily Value*
Total Fat 2.65g 65%
Cholesterol 17.61mg 94%
Sodium 166.36mg 111%
Potassium 181.05mg 62%
Total Carbs 9.06g 48%
Sugars 1.2g 77%
Dietary Fiber 1.32g 85%
Protein 7.12g 228%
Vitamin C 18.5mg 494%
Vitamin A 0.4mg 197%
Iron 7.2mg 640%
Calcium 27.5mg 44%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 31.1
    Points
  • 35
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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