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Raspberry Mustard Salmon With Carmelized Onions

by S Fish May 25, 2016

Raspberry Mustard Salmon With Carmelized Onions

Serves: 2


  • 2 tablespoons red wine vinegar
  • 2 tablespoons raspberry mustard
  • 2 pieces of Sockeye Salmon 
  • 2 tablespoon of coconut oil
  • ½ onion, diced
  • ½ cup cooked quinoa

Preparation Instructions:

  1. Heat grill to 375 - 400 degrees.
  2. Mix first two ingredients together and cover salmon with ½ the mixture. Cook salmon skin-side down for 10-12 minutes with grill cover closed.
  3. While grilling, prepare the onions. Heat pan over medium-heat and melt coconut oil in the pan. Add onions and stir regularly, cooking until onions are brown and translucent. Remove onions from the heat and stir in remaining marinade.
  4. Divide quinoa between two plates and add a serving of salmon to each. Top salmon with half the caramelized onions. Add your favorite veggie and serve immediately.
  5. Tip: Double the recipe and add the salmon & caramalized onion to greens for a nice lunch salad tomorrow!

Recipe Credits: Kurt Blackmon at

S Fish
S Fish


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