Kowalski’s Rachael Perron shares a citrus-grilled salmon recipe on KARE 11, touting skincare benefits.
GOLDEN VALLEY, Minn. — With summer in full swing and the UV index climbing, it’s the perfect time to think about taking care of your skin, from the outside in.
Kowalski’s Culinary and Branding Director, Rachael Perron, returns to KARE 11 on Saturday with a recipe featuring ingredients scientifically proven to benefit healthy skin.
RECIPE: Citrus grilled salmon and quinoa
2 cups plus 2 ½ tbsp. Kowalski’s Signature Freshly Squeezed Orange Juice, divided2 tbsp. walnut oil1 ½ tbsp. Kowalski’s Freshly Squeezed Lemon Juice (from the Produce Department)1 tbsp. chopped fresh cilantro, divided1 tsp. kosher salt, plus more for seasoning the quinoa1 lb. salmon fillet(s), cut into 4 portions1 cup uncooked quinoaOrange segments, baby spinach, and toasted walnuts, to tasteKowalski’s Extra Virgin Olive Oil, to tastefreshly ground Kowalski’s Black Peppercorns, to taste
In a zipper-closure food storage bag, combine 2 ½ tbsp. orange juice, walnut oil, lemon juice, about ½ of the cilantro, and salt.
Add fish, turning to coat with marinade; refrigerate for 30 min.
Cook quinoa according to the package. Directions: Use 2 cups of orange juice instead of water.
While quinoa cooks, heat a grill pan over high heat; grill fish skin-side down until the interior of the fish turns opaque (about 10 min. per inch of thickness, measured at the thickest part).
Mix orange segments, baby spinach, and walnuts with warm quinoa; drizzle with olive oil and orange juice and season with salt and pepper.
Remove skin from fish; arrange on individual serving plates over quinoa.
Sprinkle with remaining cilantro; garnish with orange slices.
Each serving is a good source of vitamins B6, B12, and C, folate, iron, magnesium, zinc, selenium, and potassium.