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Grilled Salmon + Quinoa, Lemon and Almonds
Serves 4 | Prep Time: 15 minutes | Cook Time: 20 minutes
Delicious with the Stir Fried Asparagus. The grilled leek is optional, but worthy.
Ingredients
- 1 /12 pound wild salmon, or 4 5oz fillets, skin on
- 2 cups cooked quinoa
- 1/4 cup almonds, toasted
- Chopped herbs: like parsley
- Fresh lemon juice
- Extra virgin olive oil
- To serve: see recipe for Stir Fried Asparagus
Chef Tips
If you need an egg substitute or you don’t have eggs; mix together one 1 tablespoon of ground flaxseed with 2.5 tablespoons of water per egg.
Preparation
Step 1
Season salmon with salt. Grill, broil or pan roast until medium. About 135F internally. I don’t typically like black pepper on salmon, but feel free to add.
Step 2
Season leeks with salt and pepper. Drizzle with some olive oil. Grill until tender.
Step 3
Toss quinoa with the almonds, chopped herbs, lemon juice and a drizzle of olive oil. Season with salt and freshly ground black pepper. This should taste heavy lemon because it’ll help balance the fattiness of the fish.
Step 4
Serve alongside the stir fried asparagus.
