Ingredients

• 1 (8 ounce) fresh or frozen skinless salmon fillet
• 2 teaspoons honey
• 2 teaspoons spicy brown mustard
• 1 large clove garlic, minced
• ⅔ cup cooked quinoa, room temperature
• ½ cup chopped fresh or frozen mango, thawed if frozen
• 1 to 2 tablespoons seeded and finely chopped fresh jalapeño chile pepper
• 1 tablespoon sliced almonds, toasted
• 1 teaspoon olive oil
• ⅛ teaspoon salt
• Pinch ground black pepper
• 2 tablespoons chopped fresh cilantro

Directions

1. Thaw salmon, if frozen. Rinse fish and pat dry with paper towels. In a small bowl, stir together honey, mustard and garlic. Brush both sides of salmon with honey mixture. For a gas or charcoal grill, place salmon on grill rack directly over medium heat. Cover and grill for 4 to 6 minutes per 1/2-inch thickness of fish until salmon begins to flake when tested with a fork, turning once.
2. Meanwhile, in a medium bowl, stir together quinoa, mango, jalapeño pepper, almonds, olive oil, salt and black pepper. Top with fresh cilantro. Serve salmon with quinoa.