Wild Salmon w/ Lemon Cilantro, Roasted Brussel Sprouts & Quinoa

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.

wildsalmon

Ingredients
wild salmon
cilantro
brussel sprouts
white onion (chopped)
garlic (minced)
olive oil
lemon juice
quinoa
butter or earth balance
salt & pepper

Directions

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).

The quinoa..

  • 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.

The salmon..

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!

 

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