4

• 4 Salmon fillets, skinless
• 2-3 cups vegetable broth
• 1 medium shallot, minced
• 1 teaspoon Epicurean olive oil
• ¼ cup of fresh blueberries
• ¾ cup Epicurean Honey Ginger
• ½ teaspoon black pepper
• 1 ½ cup quinoa
• 1 cup chopped arugula
• ½ shelled Edamame
• ½ cup of roasted dry almond slivers
• ½ teaspoon sea salt

Place the wire rack over a rimmed baking sheet; place the salmon fillets on the rack. Pour the vegetable broth on the bottom of the baking sheet making sure that the broth that the broth does not submerge the wire rack. Cover the baking sheet with aluminum foil, tenting the foil over the salmon and secure edges tightly. Bake for 15-18 minutes or until the salmon flakes easily with a fork.
In a pan, over medium heat, add the olive oil and shallots and sauté until opaque. Add the blueberries and Epicurean Honey Ginger, reducing heat to maintain a low simmer. Cook until thickened / reduced. Remove from heat and stir in the black pepper. Combine all of the salad ingredients in a bowl by tossing. Divide the salad among four plates, adding the salmon fillet to the salad and topping with the Epicurean Honey Ginger reduction.