Grilled Salmon with Nectarine Salsa & Quinoa-Spring Vegetable Pilaf

Makes 4 servings.

• 2 nectarines, pitted, diced
• 2 green onions, chopped
• 1 tablespoon olive oil
• 1 tablespoon fresh lime juice
• 1 teaspoon grated peeled fresh ginger
• 1 teaspoon minced seeded serrano Chile
• 1/2 teaspoon ground cumin
• 4 5- to 6-ounce salmon fillets with skin
• Additional olive oil (for brushing)
• 2 teaspoons whole coriander seeds, coarsely cracked, divided

Mix first 7 ingredients in medium bowl. Season salsa to taste with salt and pepper.
Prepare barbecue (medium-high heat). Brush salmon with oil. Sprinkle with salt, pepper, and 1 1/2 teaspoons coriander; press to adhere. Grill salmon until slightly charred and just cooked through, 3 to 4 minutes per side. Transfer to plates. Top with salsa and sprinkle with 1/2 teaspoon coriander.

Nutrition Information
per serving (4 servings)
• Calories423 Sodium94 mg (4%)
• Carbohydrates9 g (3%) Polyunsaturated Fat7 g
• Fat28 g (43%) Fiber2 g (7%)
• Protein33 g (66%) Monounsaturated Fat11 g
• Saturated Fat6 g (29%) Cholesterol86 mg (29%)

Quinoa-Spring Vegetable Pilaf

Makes 4 servings

• 1 1/2 cups quinoa, well rinsed
• 1 cup vegetable broth
• 2 cups frozen petite peas, thawed, divided
• 5 tablespoons chopped fresh mint leaves, divided
• 1 garlic clove, peeled
• 3 tablespoons butter
• 1 large leek (white and pale green parts only), halved, thinly sliced (about 1 cup)
• 3/4 cup sliced shallots
• 8 ounces fresh shiitake mushrooms, stemmed, thickly sliced
• 1 14-ounce bunch asparagus, trimmed, cut on diagonal into 1-inch pieces
• Ingredient Info: Quinoa is a grain with a texture similar to that of couscous; it's available at supermarkets and natural foods stores

Bring 2 1/2 cups water to boil in small saucepan. Add quinoa and 1 teaspoon salt; return to boil, then reduce heat to low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 17 minutes. Drain if necessary.
Puree broth, 1 cup peas, 4 tablespoons mint, and garlic in blender until smooth
Melt butter in large nonstick skillet over medium heat. Add leek and shallots; sauté until soft and light brown, about 4 minutes. Stir in mushrooms, then asparagus; sauté until mushrooms are tender and asparagus is crisp-tender, about 5 minutes. Mix in puree and 1 cup peas; stir until heated through, about 2 minutes. Add quinoa; stir to coat.

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