Salmon over Quinoa with Balsamic Drizzle and Brussel Sprouts

Salmon over Quinoa with Balsamic Drizzle and Brussel Sprouts

Serves 2 – 4 (2 if you like 8 oz. filets)

Wine Suggestion:  Chardonnay

Note:  You can ALWAYS substitute!  Use any quinoa you like; use any stock or water; I use less expensive extra virgin olive oil when I heat it to cook with; replace lemon with orange or lime juice if you wish; parsley instead of scallions.  That is the beauty of cooking, you can replace AND change the measurements to your heart's and taste's content.  Relax, take your time, and sip a glass of wine while you cook!  Last advice of the night, read the recipe (any recipe) in full before you start - this always helps me!  

Preheat oven to 415 degrees and start quinoa, brussel sprouts, and salmon in that order, as listed below.

Quinoa

1 cup red organic quinoa

2 cups chicken stock

1 tsp. white truffle oil or extra virgin olive oil

lemon juice from 1 lemon

¼ tsp. kosher salt

fresh cracked black pepper, to taste

4 scallions, chopped (green and white parts)

Place quinoa and stock in a pot, cover and bring to a boil.  Turn heat down and simmer until done 15-20 minutes (or according to package directions)

Fluff and mix in oil, lemon juice, salt and pepper   

Right before serving stir in scallions

Brussel Sprouts

1 lb. brussel (remove tough stems and tough outer leaves, cut large sprouts in half)

2 Tbsp. extra virgin olive oil

½ tsp. kosher salt

fresh cracked black pepper, to taste

Toss brussel sprouts with oil, salt, and pepper

Roast for 15-20 minutes, turning half way until golden brown

Salmon

1 lb. wild caught salmon – cut into halves or quarters

½ tsp. kosher salt

fresh cracked pepper

1 Tbsp. extra virgin olive oil

½ cup balsamic vinegar

Heat pan over medium/high heat

Salt and pepper salmon

Add oil to pan and heat

Add salmon to pan skin side down and cook for 6 minutes until skin is golden brown and salmon is easily flipped

Turn and cook 2 minutes (This is for well done salmon with crispy skin – cook less if you prefer rare)

Remove salmon from pan and add vinegar; boil until reduced by half

Serve salmon over quinoa with balsamic drizzled over top, surrounded by brussel sprouts