Serves 4
Prep Time 0 minutes
Cook Time 0 minutes

4 each     Alaska pollock, skinless 4oz fillets
1 Tbsp     Sriracha sauce
2 Tbsp     Mustard, Dijon
2 Tbsp     Honey
3 Tbsp     Yogurt, nonfat Greek
1 pint       Tomatoes, cherry, rinsed
1 each     Onion, red, diced
2 each     Squash, yellow, sliced
2 each     Zucchini, green, sliced
2 each     Cilantro, fresh leaves
¼ cup      Scallions, cut
2 each     Limes, juiced
2 Tbsp     Oil, blended olive-vegetable
½ tsp       Salt, kosher
½ tsp       Pepper, black, ground
3 cups     Quinoa, cooked


1. Preheat oven to 400 F.

2. In a mixing bowl, combine Sriracha, mustard, and honey.  Mix thoroughly.

3. Reserve half of mixture for Pollock glaze and incorporate yogurt into remaining half for finished sauce.

4. In a large mixing bowl, combine tomatoes, onions, squash, zucchini, cilantro, scallions lime juice, olive oil, 1/4 tsp. salt and 1/4 tsp. black pepper. Mix thoroughly and reserve.

5. Season fillets evenly with remaining 1/4 tsp. salt and 1/4 tsp. black pepper. Place 1 Tbsp of glaze evenly atop each salmon fillet.

6. Place one portion of pollock with 5 oz of vegetable mixture onto oiled baking surface.

7. Bake for approximately 8 minutes or until fillet is cooked and glaze has lightly browned.

8. Remove from oven and plate with reserved yogurt sauce and cooked quinoa