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Heart Healthy in the Kitchen

Recipe:
Grilled Salmon with Pineapple Mango Strawberry Salsa and Dried Cherry and Cranberry Quinoa

Ingredients
2 – 4oz Salmon Filets
1 tsp Olive Oil
Pinch of Salt and Pepper
10 Sprigs of Asparagus (pencil size if possible)
For the Salsa
¼ Pineapple (Peeled and Diced)
½ Mango (Peeled and Diced)
1/8 Onion (Diced Small)
2 Strawberries (Capped and Diced)
1 T Honey
1 tsp Cilantro (Minced Fine)
Pinch Salt and Pepper
For the Quinoa
¼ Cup Quinoa (Uncooked)
½ Cup Water
1 T Dried Cherries
1 T Dried Cranberries
1 tsp Olive Oil
1 T Orange Juice

Salsa:
In a mixing bowl, mix the pineapple, mango, strawberries, honey, cilantro and salt and pepper and set aside for plating.

Quinoa:
In a small sauce pan, place water and quinoa and place on the stove to bring to a boil then reduce heat to a simmer till the quinoa is cooked. You will be able to tell this when the ends of the quinoa open and they become curly. After the quinoa is cooked place in a small mixing bowl and place in the refrigerator to chill. Pull the quinoa out of the refrigerator when chilled and add the cherries, cranberries, olive oil and orange juice. Mix with a spoon to incorporate all the ingredients. Set aside for plating

Salmon and Asparagus:
Turn on grill to medium high heat and let warm up. Coat salmon with olive oil and sprinkle with salt and pepper. Place Salmon on the grill at an angle skin side up. This will make sure you get the beautiful grill marks that you are looking for. At the same time place the asparagus on the grill perpendicular to the grill grates. After three minutes, flip the salmon to the skin side and let cook. Cook for three minutes on the skin side and the salmon will be finished. While the salmon is cooking on the skin side, roll the asparagus on the grill grate to cook evenly and so they will not burn. Pull both the asparagus and the salmon off the grill at the same time and you are ready to plate.

Plating:
Pull out your favorite plates and being plating. Place quinoa salad down on the upper left center of the plate and place the asparagus off to the right side over lapping the salad. Place the salmon angled on the salad with the skin side down. Spoon salsa over one end of the salmon and a little extra onto the plate. Serve and enjoy a heart healthy meal. You may garnish with a half of a fanned strawberry if desired.