Ingredients
- 4 each 4 each Alaska pollock, skinless 4oz fillets
- 1 1 Tbsp Sriracha sauce
- 2 2 Tbsp Mustard, Dijon
- 2 2 Tbsp. honey
- 3 3 Tbsp Yogurt, nonfat Greek
- 1 1 pint Tomatoes, cherry, rinsed
- 1 each 1 each Onion, red, diced
- 2 each 2 each Squash, yellow, sliced
- 2 each 2 each Zucchini, green, sliced
- 2 each 2 each Cilantro, fresh leaves
- 1/4 cup 1/4 cup Scallions, cut
- 2 each 2 each Limes, juiced
- 2 2 Tbsp Oil, blended olive-vegetable
- 1/2 1/2 tsp Salt, kosher
- 1/2 1/2 tsp Pepper, black, ground
- 3 cups 3 cups Quinoa, cooked
Servings:
Units:
Instructions
- 1. Preheat oven to 400 F.
- 2. In a mixing bowl, combine Sriracha, mustard, and honey. Mix thoroughly.
- 3. Reserve half of mixture for Pollock glaze and incorporate yogurt into remaining half for finished sauce.
- 4. In a large mixing bowl, combine tomatoes, onions, squash, zucchini, cilantro, scallions lime juice, olive oil, 1/4 tsp. salt and 1/4
- tsp. black pepper. Mix thoroughly and reserve.
- 5. Season fillets evenly with remaining 1/4 tsp. salt and 1/4 tsp. black pepper. Place 1 Tbsp of glaze evenly atop each salmon fillet.
- 6. Place one portion of pollock with 5 oz of vegetable mixture onto oiled baking surface.
- 7. Bake for approximately 8 minutes or until fillet is cooked and glaze has lightly browned.
- 8. Remove from oven and plate with reserved yogurt sauce and cooked quinoa
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