Quinoa and Salmon Dinner
This recipe pairs quinoa with dill and salmon, with delicious, healthy results.
Cook’s Review: “My husband and I both loved this dish! You can remove the salmon skin after cooking if you do not wish to remove it before cooking.”~Natalie S.
Makes 6 servings
|2 tablespoons Ellyndale Organics™ Extra Virgin Olive Oil*, divided|
|1 cup red onion (finely chopped)|
|1 cup fennel (bulb and some fronds), finely chopped|
|2 cups chopped raw kale (no stems)|
|1 cup chopped Bok Choy|
|2 cups water|
|1/2 teaspoon sea salt, plus more, to taste|
|1 cup NOW Organic Quinoa Grain*, well washed and drained|
|2 (14.5-ounce) cans diced tomatoes, undrained|
|1 pound Wild Alaskan salmon fillets, skin removed, cut into 1-inch chunks|
|1/4 cup packed fresh dill, chopped|
|1 tablespoon fresh lemon juice|
|1 lemon, zested|
|Pepper, to taste|
|Lemon wedges, to garnish|
*NOW products available at your local health food store
- Heat 1 tablespoon oil in a heavy, 3-quart saucepan over medium-high heat.
- Add onion and fennel and bok choy and cook, stirring occasionally, until lightly browned, 3–5 minutes, adding the kale in after about two minutes of cooking the onion, fennel and bok choy.
- Add water and sea salt and bring to a boil.
- Stir in quinoa. Cover and cook over medium heat for 5 minutes.
- Stir in tomatoes (with liquid). Return to a boil. Cover, reduce heat, and boil gently over medium heat until quinoa is translucent and tender, 6–8 minutes.
- Stir in the skinless Wild Alaskan salmon or remove skin after cooking. Cook, uncovered, over medium heat until salmon turns opaque and is cooked through, about 1 minute. (Check and cook an additional minute if needed.)
- Turn off heat. Stir in dill, lemon juice, and zest, plus remaining 1 tablespoon olive oil. Add sea salt and pepper to taste.
- Serve with lemon wedges.