Maple Glazed Salmon with Cranberry Pecan Quinoa Salad

A delicious and nutritious dish featuring succulent maple glazed salmon served on a bed of flavorful quinoa salad with cranberries and pecans.

Ingredients:

• 4 salmon fillets
• 1/4 cup maple syrup
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• 2 cups cooked quinoa
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions:

Get the oven ready by heating it up to 400F 200C

To make the glaze, mix the soy sauce and maple syrup in a small bowl

On a baking sheet that has been lined with parchment paper, put the salmon fillets

Add salt and pepper to the salmon and brush it with olive oil

The salmon fillets should be brushed with the maple-soy glaze

Salmon should be baked in a hot oven for 12 to 15 minutes, or until its fully cooked and flaky when pierced with a fork

Put cooked quinoa, dried cranberries, chopped pecans, and fresh parsley in a large bowl

Add the olive oil and toss the quinoa salad until everything is well mixed

Cranberry pecan quinoa salad should go on top of the maple-glazed salmon

If you want, you can add more parsley as a garnish

Have fun with your cranberry pecan quinoa salad and maple-glazed salmon

Greek Smoked Lamb Souvlaki

Savor the depth of Greek flavors with this souvlaki made with smoked lamb. The marinade infuses the lamb with flavors of the Mediterranean, and the slow smoking gives each succulent bite a delightful smokiness.

Ingredients:

• 2 lbs lamb, cubed
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 lemon, juiced
• 1 tsp dried oregano
• Salt and pepper to taste
• Wooden skewers, soaked in water

Instructions:

To make the marinade, combine the olive oil, minced garlic, lemon juice, dried oregano, salt, and pepper in a bowl

Make sure all of the lamb cubes are well coated before adding them to the marinade

For at least two hours or overnight, cover and refrigerate

Use your favorite smoking wood chips to preheat your smoker to 225F 107C

Put marinated lamb cubes on skewers that have been soaked

After putting the skewers on the smoker grates, smoke the lamb for one and a half to two hours, or until it is cooked to your preferred doneness

To ensure even cooking, turn the skewers from time to time

When finished, take it out of the smoker and give it a few minutes to rest before serving

Accompany with your preferred Greek salad, pita bread, and tzatziki sauce

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