Gluten & Dairy Free
Most times when I do salmon, I bake it with dill. It’s such a simple, powerful pair that tastes fantastic, however, this time I wanted to try something different with another one of my favorite herbs: cilantro. Here’s a really simple recipe below that’s packed with protein and green cilantro goodness.
white onion (chopped)
butter or earth balance
salt & pepper
The brussel sprouts..
- Preheat oven to 450 degrees.
- Rinse the brussel sprouts and chop off the stems of each piece. Cut large sprouts in half.
- Add brussel sprouts, chopped white onions and minced garlic in a square baking pan or glass casserole pan. Stir in generous amounts of olive oil, a tablespoon or so of lemon juice, salt and pepper.
- Roast in oven for approximately 30-35 minutes. Every 10 minutes, check and stir. You want a fork to be able to go through a sprout, but you want it to still be firm (not mushy).
- In a pot, add dry quinoa (about 2 cups).
- Add water until the water line is about 2 cm above the quinoa line.
- Heat over stove top on high. Once it starts boiling, reduce heat to medium, stirring occasionally with a fork (to keep the consistency fluffy).
- Once water has evaporated, turn off heat.
- Stir in a tablespoon of butter, salt & pepper to taste.
The cilantro-lemon topping..
- Chop long stems off of cilantro.
- In a medium pan, heat olive oil on medium heat. Add cilantro and stir in oil for about 2-3 minutes. Stir in squirts of lemon. You want the cilantro to soak in the juices, but you don’t want to overcook it so much that it wilts. Remove cilantro-lemon juice and set aside.
Usually I like to bake salmon. However, this time since I was using the oven to roast the brussel sprouts, I decided to pan fry instead.
- In the same pan, heat olive oil to medium heat.
- Add wild salmon filet. Saute for about 3 minutes, add tablespoon or so of water to lock in the moisture.
- Flip and saute the other side for another few minutes. Do not overcook. You want the outer skin to be cooked to a light pink, but the inside to stay seared and moist (deeper pink color).
- Serve on a plate, add the cilantro-lemon topping on top and enjoy!