Balsamic Glazed Salmon with Quinoa Tabbouleh

What a busy long weekend it`s been!  Todd got home from Canmore safely and I made him a simple healthy dinner since I figured he had probably eaten his fair share of hockey arena food! 

I just got the March issue of Canadian Living and could not resist their recipe for Quinoa Tabbouleh: two of my favourite things: quinoa AND tabbouleh - combined together to make one awesome salad!!! Then to continue the ``Meditteranean`` theme, I oven-roasted a couple of Atlantic Salmon filets and then busted out a balsamic glaze.  Together these two make the most fresh and delicious meal...  Erin and I ate the left-over tabbouleh salad at Scotties today in the Heartstop Lounge after our shift!

Quinoa Tabbouleh (March 2012 Canadian Living)
Salad Ingredients:
3/4 cups quinoa
1 cup chopped parsley
1 cup chopped English cucumber
1/2 cup chopped green onions
1/4 cup chopped fresh mint
1 large Roma tomato, seeded and chopped

Dressing Ingredients:
3 tbsp lemon juice
2 tbsp olive oil
1/4 tsp each salt & pepper

Balsamic Glazed Salmon:
2 salmon filets
1/4 cup balsamic vinegar
1 tbsp maple syrup
1 tbsp Dijon mustard
1 clove garlic, crushed

Method:
In a small saucepan, bring 1 1/2 cups water to boil; add quinoa and return to a boil.  Reduce heat, cover and simer for about 18 minutes.  Remove from heat, fluff with fork and set aside.  Chop the parlsey, cucumber, green onions, mint & tomatoes.  Combine the dressing ingredients.  When the quinoa is cooked, combine the chopped vegetables, dressing and quinoa - set aside.  This salad can be served at room temperature or you can cover it now and refrigerate for an hour and serve.

Meanwhile, preheat oven to 400degrees. Spray a baking dish with non-stick cooking spray; rub salmon filets with olive oil and salt & pepper.  Set aside for now... get the balsamic glaze going: combine all of the ingredients in a small saucepan and bring to a boil over medium-high heat, stirring constantly.  Reduce heat and simmer for 10 minutes.  Now it's time to put the salmon in the oven. Bake for about 10 minutes, then take out and baste with your glaze.  Put back in the oven for another 5 minutes; remove from oven and then baste again with the glaze.  Let rest for about 5 minutes.

Serve on top of the tabbouleh - omg so delicious!!!