Baked Salmon over Apple Ginger Quinoa from Nestle

 Baked Salmon over Apple Ginger Quinoa

· 1 plus 2 tablespoons cup Apple NESTLÉ® JUICY JUICE® All Natural 100% Juice, divided 

· 1/4 cup soy sauce 

· 1 tablespoon honey 

· 2 1/2 teaspoons peeled, grated fresh ginger, divided 

· 1 teaspoon rice wine vinegar 

· 1/2 teaspoon sesame oil 

· 4 (about 6 ounces each) salmon fillets 

· 1 tablespoon olive oil 

· 1/2 cup chopped shallots or onion 

· 2 cloves garlic, finely chopped 

· 1 cup ivory quinoa, rinsed 

· 1 cup water 

· 1 teaspoon MAGGI Instant Chicken Flavor Bouillon 

· Ground black pepper 

· Sliced green onions (optional) 

Directions
WHISK 2 tablespoons Juicy Juice, soy sauce, honey, 1 1/2 teaspoons ginger, vinegar, and sesame oil. Reserve half of the mixture for serving. Pour remaining mixture into shallow pie plate. Add salmon and turn to coat. Cover; marinate in refrigerator for 30 minutes.
PREHEAT oven to 450° F. Line baking sheet with foil. HEAT olive oil in medium saucepan over medium-high heat. Add shallots and garlic; cook, stirring frequently, for 2 to 3 minutes or until fragrant. Stir in quinoa; cook, stirring constantly, for 2 to 3 minutes. Stir in water,  remaining 1 cup Juicy Juice, bouillon and remaining 1 teaspoon ginger. Bring to a boil; reduce heat to low. Cover; cook for 15 minutes or until liquid is absorbed. Fluff with fork; cover to keep warm. PLACE salmon on prepared baking sheet; sprinkle with pepper. Discard marinade. Bake for 10 to 12 minutes or until fish flakes easily when tested with a fork. Drizzle reserved marinade over salmon; serve with apple-ginger quinoa.