This delectable dish features salmon topped with an optional sesame brittle and is served with a quinoa, grapefruit and veggie-packed salad.
Sesame Brittle (Optional)
Meanwhile, spread grapefruit, lemon, fennel, jalapeno, basil and cilantro onto parchment paper lined baking sheet. Top with fillets and season with salt and pepper. Roast in preheated 275ºF (135ºC) until tip of knife inserted in salmon slides easily through and fillet is slightly opaque, 20 minutes.
Spoon quinoa salad onto plate and top with salmon to serve. Drizzle with any remaining oil and garnish with Sesame Brittle, if using.
To make sesame brittle, whisk 1 egg white until foamy. Whisk in 3 tbsp (45 mL) granulated sugar, 1/2 tsp (2 mL) kosher salt, 1/4 tsp (1 mL) each ground fennel and coriander. Stir in 1 cup (250 mL) sesame seeds to coat.
Spoon mixture onto parchment paper lined baking sheet in clumps. Bake in preheated 350ºF (180ºC) oven, stirring occasionally until golden brown, 10 to 15 minutes. Let cool and break into bite size pieces.
Using a vegetable peeler, remove outer peel from grapefruit and place in small saucepan. Remove outer pith and cut segments from grapefruit; set aside. Add oil and ginger to saucepan. Warm over medium heat until oil starts to bubble, about 2 minutes. Remove from heat and let stand for 30 minutes. Strain and reserve oil.
Combine quinoa, water and salt in saucepan and bring to boil. Reduce to simmer and cook, uncovered for 15 minutes or until water is absorbed. Let stand 5 minutes. Fluff with fork into a large bowl.
Whisk together grapefruit juice, vinegar, honey and 3 Tbsp (45 mL) of the reserved oil. Add to quinoa and season with salt and pepper. Stir in arugula, carrots, onions, jalapeno and cilantro. Fold in reserved grapefruit segments; set aside.