Quinoa with Pan Seared Salmon and Roasted Vegetables

Cooking with Nicolle at Riegelmann's Appliance

Ingredients
  • 5 oz) Salmon, filet
  • 2 Tbls Olive Oil
  • 2 oz White wine
  • To Taste Salt & Pepper
  • 1/2 oz Green Onions for Garnish
  • 1 cup Quinoa
  • 2 cups Vegetable Stock
  • 2 oz Asparagus, 1-inch chopped
  • 2 oz Red Peppers, julienned
  • 1 oz Yellow Squash, chopped
  • ½ oz Red Onion, julienned
  • 1 Tls Fresh Garlic, chopped
Directions

This is a 3 step easy-to-do meal that can be prepared in less than 30 minutes, more or less depending on your knife skills.

First the vegetables:

  1. Cut the vegetables up, place into a mixing bowl.
  2. Drizzle olive oil over vegetables, season with salt and pepper.
  3. Place vegetables onto a sheet pan.
  4. Place pan into 4000 Pre-heated oven and cook for approximately 10 minutes, or until vegetables are tender.
  5. Remove from oven, set aside.

Then the Quinoa:

  1. Place vegetable stock into pan, bring to a boil.
  2. Add Quinoa to the boiling vegetable stock, reduce heat to low and cover pan.
  3. Cook for approximately 12 minutes, or until all the stock is absorbed.
  4. Stir Quinoa with a fork to fluff up.

While the Quinoa is cooking, prepare the salmon:

  1. Heat sauté pan over medium heat on stove top.
  2. Add oil and allow to heat, not to hot though.
  3. Season filet of salmon with salt and pepper on both sides.
  4. Carefully place salmon filet into pan, with the presentation side down first.
  5. Cook for 2-3 minutes, then turn over.
  6. Deglaze pan with white wine.
  7. Finish cooking salmon until filet is medium to medium well.
  8. Squeeze a wedge of lemon over salmon.

Put the dish together:

  1. Mix Quinoa and roasted vegetables in a mixing bowl using a spatula or big spoon.
  2. Present mixture on serving plate or large bowl.
  3. Place salmon filet on top of Quinoa.
  4. Garnish with shaved green onions.

Enjoy!

Cooking with Nicolle at Riegelmann's Appliance

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