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
