1⁄3 cup (80 mL) red quinoa
2⁄3 cup (160 mL) water
1⁄2 cup (125 mL) light sour cream
3 Tbsp (45 mL) light mayonnaise
1 tsp (5 mL) grated lime zest
2 Tbsp (30 mL) fresh lime juice
1 tsp (5 mL) grated fresh ginger
1 Tbsp (15 mL) minced fresh cilantro
Four 4 oz (100 g) fresh wild salmon fillets (about 1 inch/2.5 cm thick)
1 lb (500 g) asparagus
1 Tbsp (15 mL) butter
Bring the quinoa and water to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off but keep the covered saucepan on the burner for an additional 6 minutes. Remove the lid and fluff with a fork. Set aside.
Combine the sour cream, mayonnaise, lime zest, 1 Tbsp (15 mL) of the lime juice, ginger, cilantro and salt in a small bowl, mixing well. Set aside.
Preheat the oven to 375° F (190° C). Place the fillets on a foil-lined baking sheet and brush with oil. Place in the oven and bake uncovered on the center rack for about 11 to 14 minutes (the salmon will be pink and flake easily with a fork).
While the salmon is cooking, prepare the asparagus. Trim off the tough portion of each spear by grasping it and bending it near the bot- tom third. The asparagus will snap where it begins to get tough. Place the asparagus in a large pot of boiling water and cook for about 3 to 5 minutes, until tender but crisp. Toss the asparagus in the butter and the remaining 1 Tbsp (15 mL) of lime juice. Season with additional salt to taste.
Arrange the asparagus on individual serving plates. Place a portion of the quinoa over the asparagus and top with a piece of salmon. Drizzle the lime dressing over the salmon and serve immediately.