digital-coupon-iconmy-order-iconmy-recipes-iconsearching-iconshopping-list-iconweekly-ad-icon
Skip to Primary Content
Weekly Ad

My Publix

Loading...

Find a Store

Advanced Search

Locator service by Know-Where Systems

Use the search form on the left to find a store.

My Shopping List

Loading...

Whoops!  We're re-stocking this shelf.

Something went wrong while we were trying to handle your request. Please try again.

If you need assistance e-mail Customer Care or call us at (800) 242-1227.

Your list is empty.   Get started now!

Enter Items Browse Products

Other ways to add items:
Weekly Ad Recipes Featured Products

{{^IsLoggedIn}}

Where are my lists from before? Log In

{{/IsLoggedIn}}

Add or remove item, see aisle locations, and manage your lists:

View/Manage Lists

My Orders

Online Easy Ordering

Savor More Shortcuts

Skip to the good part with Publix Online Easy Ordering-there's no line online and save even more time with your own Publix account: View your history or favorite orders and add what you want to your basket in one quick click.

{{^IsLoggedIn}}

Hurry and sign up today.

{{/IsLoggedIn}}

My Coupons

Digital Coupons

Coupons for products you need are just a click away — and you can save instantly at checkout.

Sign up or log in to start clicking and saving.

Go to Digital Coupons

Learn more about Savings at Publix.

Publix Aprons

Pecan-Berry Salmon with Orange Quinoa Salad

Pecan-Berry Salmon with Orange Quinoa Salad
Servings:
4
Total Time:
35 minutes

Ingredients

2 oranges, for zest/juice
1 cup quinoa
1 cup water
Nonstick aluminum foil
3 tablespoons pecan pieces, finely chopped
1/4 cup panko bread crumbs
2 teaspoons grapeseed oil
4 salmon fillets (about 1 lb), skin removed
1/4 teaspoon pepper
3/4 teaspoon kosher salt, divided
8 teaspoons low sugar strawberry preserves
8 oz trimmed asparagus spears, coarsely chopped
1 cup fresh strawberries, coarsely chopped
1 cup radicchio lettuce, coarsely chopped

Steps

  1. Zest/grate peel from 1 orange (no white; 1 teaspoon); squeeze both oranges for juice (about 1 cup). Prepare quinoa following package instructions (using 1 cup water and 1 cup orange juice).
  2. Preheat oven to 400°F. Line baking sheet with foil. Chop pecans and place in medium bowl; stir in bread crumbs and oil until combined.
  3. Place salmon on baking sheet; season with pepper and 1/2 teaspoon salt. Spread 2 teaspoons preserves over each fillet; divide pecan mixture evenly over preserves.
  4. Bake 10–12 minutes or until fish is 145°F (or opaque and separates easily). Meanwhile, chop asparagus (1–2 cups); chop strawberries and radicchio.
  5. Stir into quinoa: asparagus, strawberries, radicchio, orange zest, and remaining 1/4 teaspoon salt. Serve with salmon.

Shopping List

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

Nutritional Information

CALORIES (per 1/4 recipe) 490kcal; FAT 18g; SAT FAT 2.5g; TRANS FAT 0g; CHOL 70mg; SODIUM 280mg; CARB 47g; FIBER 6g; SUGARS 14g; PROTEIN 35g; VIT A 10%; VIT C 90%; CALC 6%; IRON 25%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe

5 Stars
4 Stars
3 Stars
2 Stars
1 Star