{"id":44682,"date":"2022-01-20T05:14:21","date_gmt":"2022-01-20T05:14:21","guid":{"rendered":"http:\/\/www.mango.org\/recipes\/tazon-de-salmon-mango-y-quinua-al-curry\/"},"modified":"2022-01-31T14:40:51","modified_gmt":"2022-01-31T14:40:51","slug":"tazon-de-salmon-mango-y-quinua-al-curry","status":"publish","type":"recipes","link":"https:\/\/www.mango.org\/es\/recipes\/tazon-de-salmon-mango-y-quinua-al-curry\/","title":{"rendered":"Taz\u00f3n de salm\u00f3n, mango y quinua al curry"},"content":{"rendered":"

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Taz\u00f3n De Quinoa, Salm\u00f3n, Mango Y Curry<\/h2>\n

\t\t<\/p>\n

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INGREDIENTS<\/h3>\n
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QUINOA<\/h4>\n
  • 1 cup light coconut milk<\/li>\n
  • 1 cup low-sodium chicken stock<\/li>\n
  • 1 tablespoon curry powder<\/li>\n
  • 1 teaspoon honey<\/li>\n
  • 1 cup quinoa, rinsed <\/li>\n
  • 2 cups baby spinach<\/li>\n
  • <\/li>\n

    SALMON BOWL<\/h4>\n
  • 2 (6-ounce) skin-on salmon fillets<\/li>\n
  • 1\/2 teaspoon kosher salt<\/li>\n
  • 1 tablespoon grapeseed or canola oil<\/li>\n
  • 1 large mango (about 1 cup), diced<\/li>\n
  • 1 cup red cabbage, shredded<\/li>\n
  • 1\/2 cup cucumber, peeled and diced<\/li>\n
  • 1 tablespoon cilantro, chopped<\/li>\n
  • 1 tablespoon fresh basil, chopped<\/li>\n
  • 2 lime wedges (optional)<\/li>\n<\/div>\n
    \n
    \"\"<\/div>\n

    <\/h3>\n
    In a medium pot, bring coconut milk, stock, curry powder and honey to a boil. Once boiling, add quinoa and cover. Reduce heat to low and simmer for 15 to 20 minutes, until most of the liquid has absorbed. Add spinach; stir and cover. Allow to sit for 5 minutes.<\/p>\n

    Season the salmon with salt. Heat oil over medium-high heat in a skillet. Once the oil is hot, place salmon skin-side down and cook for 4 minutes, until skin is golden and crisp. Flip salmon and cook for an additional 3 minutes, until the salmon is cooked to your liking and flakes easily with a fork.<\/p>\n

    Divide quinoa between two plates and top with salmon, mango, cabbage, cucumber, cilantro, basil and a squeeze of lime juice if desired.<\/p><\/div>\n

    <\/h3>\n
    Nutritional analysis per serving: Calories 804; Protein 51 g; Carbohydrates 80 g; Fat 31 g; 35% Calories from Fat; Cholesterol 94 mg; Sodium 439 mg; Potassium 1902 mg; Fiber 11 g<\/div>\n<\/p>\n<\/div>\n
    \n\t\t\t<\/div>\n
    \n\t\t\t<\/div>\n
    \n\t\t\t<\/div>\n
    \n\t\t\t<\/div>\n
    \n\t\t\t<\/div>\n<\/div>\n

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