King Salmon with Red Quinoa and Peach-Cherry Compote
Serves: 4
For the salmon:
  • 1½ to 2 lbs. fresh wild salmon, in 4 filets
  • ¼ cup gluten-free tamari
  • ¼ cup pineapple juice or water
  • ¼ cup bourbon
  • 6 cloves garlic, peeled and minced
  • 1 Tbsp. unrefined brown sugar (coconut palm, Muscovado, Sucanat, etc.)
  • 1 Tbsp. extra virgin olive oil to brush on salmon before grilling
For the compote:
  • 1 lb. fresh stone fruit, we used free stone peaches.
  • 6 oz. Rainier cherries, pitted and halved
  • 2 Tbsp. honey
  • 2 Tbsp. basil, finely chopped
  • pinch of cayenne (about 1/16 tsp.)
  • freshly ground black pepper to taste
For the quinoa:
  • 1¼ cups red quinoa
  • ½ tsp. salt
  1. Place tamari, pineapple juice or water, bourbon, garlic, and brown sugar into a gallon-sized ziplock bag.
  2. Add salmon filets to ziplock bag and marinate for several hours, turning several times if possible.
  3. Cook quinoa with water on stove or in rice cooker set to finish by your estimated mealtime.
  4. Preheat grill to medium, 350 F.
  5. Pit cherries, chop basil, cut peaches in half.
  6. Grill peaches for a few minutes on each side until grill marks show.
  7. Cut grilled peaches into smaller pieces.
  8. Combine cut grilled peaches with the cherries, basil, honey, cayenne, and pepper, set aside.
  9. Brush the salmon filet with the oil, then place the filet on the grill flesh side down.
  10. Cook for 5 minutes, turn over onto skin side and cook for an additional 4-6 minutes.
  11. Cooking time will vary based on the thickness of the fish– cooking time for salmon tends to be a little less than the 10 minutes per inch that you hear for fish, more like 8 or 9 minutes.
  12. Serve salmon filets accompanied by the fruit compote and quinoa.
Recipe by Fit and Fed at