I used to make this salmon with rice, but that was before my dear hubby became a quinoa convert. I tell you it was a hard sell, but eventually I added enough garlic and cheese to it, and his objections melted away. You can never go wrong with garlic and cheese.
I do have to tell you when it comes to quinoa, the pre-rinsed variety makes the recipe SO much easier. (I hate to do product placements, but the only place I've found it is at a store that rhymes with Bostco). Otherwise you need to rinse the quinoa under water with a fine-mesh sieve or, if you're like me and don't have a sieve fine enough, you'll need to line your sieve with cheesecloth.
Anyways, add in a salad and you've got a nice light meal, which you'll need if you've given into the temptation of Jeff's Gooey Butter Cake.
From Simply in Season
1/2 cup cider vinegar
1/4 cup butter
2 Tbsp brown sugar (or maple syrup)
2 Tbsp ketchup
2 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp Worcestershire sauce
3 lbs salmon
Remove skin and cut into serving-size pieces not more than 1-inch thick. Place in baking dish and pour sauce over fish. Let stand 10 minues. Remove from marinade, place on foil, and grill over medium hot flame, basting often with sauce, until well-browned and fish flakes. Do not overcook. Serve immediately.
To broil in the oven, place salmon on a baking pan and broil for 10-15 minutes or until fish flakes (depends on thickness of your pieces). Baste 2-3 times while baking.
Garlic Parmesan Quinoa
Slightly Adapted from http://vegetarian.about.com/od/maindishentreerecipes/r/garlicquinoa.htm
1 Tbsp butter
1 small onion - chopped
4 cloves garlic - minced
2 cups chicken broth
1 cup uncooked quinoa (rinsed)
1/4 tsp salt
1/4 cup Parmesan cheese
In a medium sized pan, sauté the onion and garlic in butter over medium-high heat for 3-5 minutes until soft. Add in quinoa, chicken broth, and salt. Bring to a boil, then reduce heat and cover. Simmer for 15-20 minutes or until liquid is mostly absorbed. Sometimes at the end if quinoa is cooked, but liquid remains I increase the heat and cook, stirring constantly, until liquid is evaporated. Stir in Parmesan cheese and serve.
Salmon and quinoa can be frozen once cooked. We have several containers of this combination sitting in the freezer for easy lunches.