Instructions

• Preheat a medium saucepan over medium heat. Add the quinoa and cook until lightly toasted, shaking the pan occasionally, about 5 minutes.
• Add 2 cups of water and cover the pan with a lid. Simmer for 10 minutes, then remove from heat.
• Remove the lid, cover with a tea towel and let stand. After 10 minutes, fluff with a fork and set aside.
• While the quinoa cooks, thinly slice the scallions, separating the lighter parts from the dark green parts (you will need both).
• Grate the zest of 1 of the limes into a large bowl, then squeeze the juice over top of it, about 3 tablespoons.
• Add the oil, ginger, 2 teaspoons of honey and a dash of salt and pepper. Whisk to combine.
• Add the cabbage and the lighter parts of the scallions, then toss to combine.
• Turn on the broiler and line a large, rimmed baking sheet with foil.
• Place the salmon fillets on the pan and season with the cayenne and ½ teaspoon of salt. Drizzle with 2 tablespoons of honey. Broil 5 to 7 minutes or until opaque and browned on top.
• Meanwhile, fold the quinoa into the cabbage and sprinkle with the reserved darker parts of the scallions.
• Scoop the quinoa salad onto 4 plates, then top each with a salmon fillet. Serve with lime slices, if desired.