1 pound Sockeye Salmon cut into 4 pieces
2 tablespoons honey
3-4 tablespoons soy sauce
1 cup quinoa
2 cups water
2 red peppers
1 yellow pepper
1 jalepeno pepper
1/2 Red Onion chopped
2 cups fresh or frozen English peas thawed and shelled
1/3 cup cilantro chopped and loosely packed
1/4 cup lime juice
3 tablespoons balsamic vinegar
Marinate salmon in honey and soy sauce for at least an hour.
Preheat over to 350F, place salmon skin side down in oven and cook until done (about 12-15 minutes).
Place quinoa in strainer and rinse thoroughly. Add 2 cups of water to cooking pot. Add quinoa. Place on medium high heat and bring to a boil. Cover and reduce to a simmer. Cook for 12-15 minutes. Remove from heat and let stand. Fluff with a fork. As quinoa cooks, chop peppers, onion and mango. Place quinoa in large bowl and mix with veggies. Add raisins and English peas. In a separate bowl mix lime juice and balsamic vinegar together. Stir into quinoa mix. Mix in cilantro. Eat immediately or refrigerate.