Coogirl Candy Citrus Glazed Salmon with Coconut Lime Quinoa

Coogirl Candy Citrus Glazed Salmon with Coconut Lime Quinoa

Bright, slightly spicy, and beautifully balanced—this bowl pairs pan-seared salmon brushed with a citrusy Coogirl Candy glaze over coconut‑lime quinoa with a quick cucumber‑herb salad. Coogirl Candy is used two ways: warmed into a sticky citrus glaze for the hot salmon and stirred into the chilled cucumber salad dressing so the jalapeño-sweet character appears in both hot and cool elements of the dish.

Ingredients

• For the salmon:
  • 4 salmon fillets (6 oz each), skin on or off
  • Salt and freshly ground black pepper
  • 1 tbsp neutral oil (canola or vegetable)
• For the Coogirl citrus glaze:
  • 3 tbsp Coogirl Candy
  • 1 tbsp orange juice
  • 1 tsp lime juice
  • 1 tsp soy sauce
• For the coconut‑lime quinoa:
  • 1 cup quinoa, rinsed
  • 1 cup unsweetened coconut milk
  • 3/4 cup water
  • 1/4 tsp salt
  • 1 tbsp lime zest + 1 tbsp lime juice
  • 2 tbsp chopped cilantro (optional)
• For the quick cucumber‑herb salad:
  • 1 medium English cucumber, thinly sliced
  • 2 tbsp chopped fresh mint and/or cilantro
  • 2 tbsp plain Greek yogurt or vegan yogurt
  • 1 tbsp rice vinegar
  • 1 tbsp Coogirl Candy (stirred smooth)
  • Salt and pepper to taste
• To finish:
  • Extra lime wedges
  • Toasted coconut flakes or chopped toasted cashews (optional)

Instructions

1. Cook the quinoa: In a small saucepan combine rinsed quinoa, coconut milk, water and 1/4 tsp salt. Bring to a boil, reduce heat to low, cover and simmer 12–15 minutes until liquid is absorbed. Remove from heat and let rest 5 minutes. Fluff with a fork, stir in lime zest, lime juice and chopped cilantro; keep warm.
2. Make the Coogirl citrus glaze: In a small saucepan warm 3 tbsp Coogirl Candy with 1 tbsp orange juice, 1 tsp lime juice and 1 tsp soy sauce over low heat, stirring until loosened and brushable (1–2 minutes). Keep warm on the lowest setting.
3. Prepare the cucumber‑herb salad: In a bowl combine sliced cucumber and chopped herbs. Whisk together yogurt, rice vinegar and 1 tbsp Coogirl Candy until smooth; toss with cucumber, season with salt and pepper and chill briefly. The jam in the dressing adds a subtle sweet‑spicy note and visible jalapeño flecks to the cool salad.
4. Cook the salmon: Pat salmon fillets dry and season lightly with salt and pepper. Heat 1 tbsp neutral oil in a nonstick or cast‑iron skillet over medium‑high heat. Place salmon skin‑side down if using skin and sear 3–4 minutes until skin is crisp; flip and cook 2–3 minutes until almost done. In the last 45–60 seconds brush the warm Coogirl citrus glaze onto the flesh side and spoon a little onto the skin; allow glaze to set and become glossy. Remove salmon and rest 1–2 minutes.
5. Assemble bowls: Divide coconut‑lime quinoa between bowls. Place a glazed salmon fillet on top of each bed of quinoa. Add a generous scoop of chilled cucumber‑herb salad alongside. Sprinkle with toasted coconut or chopped cashews if using and serve with lime wedges.
6. Serve: Offer extra Coogirl Candy at the table for guests who want an additional sweet‑spicy boost. Best enjoyed while salmon is warm and glaze is shiny.

Notes

• Creative use of product: Coogirl Candy is used both as a warm citrus glaze for the salmon and folded into the chilled cucumber dressing so the jalapeño-sweet notes appear in hot and cold elements—creating a cohesive flavor profile.
• Heat control: The jam contains jalapeño pieces—use less in the dressing or strain small pieces out if you prefer milder heat.
• Make‑ahead: Quinoa and cucumber salad can be prepared ahead; reheat glaze gently before glazing cooked salmon.