So now and then I get health conscious. Not that
often but now and then. You know the feeling.... right after you've had a big
juicy burger, large fries and a vanilla shake. Being health conscious, also
known as having a guilt trip, is good now and then and when I decide it's time
to get healthy (for a day) I reach for the Quinoa (Keen-wah) and a nice filet
of salmon. You just can't get much more healthy than this my friends. And the
bonus? It is absolutely the most delicious and healthy meal I know how to make.
This pan seared Salmon is so tender and flaky and the nutty flavored steamed
quinoa.... oh my goodness. I might eat healthy more often!
Delicious Quinoa
(Keen-Wah)
2 cups water or
chicken stock
A pinch of sea salt
Pour your quinoa in a fine mesh strainer and rinse under cold running water. Add the rinsed quinoa and sea salt to boiling
water and stir to combine. Lower the heat to maintain a steady, gentle simmer.
Simmer uncovered, for
12 to 16 minutes, or until the tiny spirals separate and curl around the seeds.
The water should be completely absorbed, but just to make sure, use a wooden spoon
to dig down to the bottom of the pot and check to see if the water has
evaporated. If not, cook for a few more minutes.
When it’s tender, remove from heat and drain the quinoa completely
through a fine mesh strainer. Here’s my secret: transfer the quinoa
back to the saucepan, and remove the saucepan from the heat. Cover with a clean
dish towel (or use a lid) and let the quinoa rest for 5-10 minutes so that it
can steam. Remove the lid and fluff the
quinoa with a fork. Season with salt, pepper and other seasonings.
NOTE: The general rule of thumb for quinoa to water
ratio is 1:2. So, for 1 cup of uncooked quinoa, you need 2 cups of water. For 2
cups of quinoa, you need 4 cups of water. This is the perfect quinoa to water ratio.
NOTE: How much quinoa per person?
1 cup of uncooked quinoa will make 3 cups of cooked quinoa, which
will serve between 3 and 4 people.
Pan
Seared Salmon with Quinoa
2 skinless Atlantic salmon fillets, 6 ounces each
1 tablespoon extra-virgin olive
oil
2 tablespoons butter
Take
your salmon out of the refrigerator at least 10 minutes before
cooking. Adding cold food directly from the refrigerator into a hot
skillet will cause
it to stick more. Let the salmon sit at
room temperature for at least 10-minutes.
Pat down your fillets with a paper towel to remove moisture. Season generously with salt and pepper on both sides. I do
this right before searing because the salt draws moisture to the
surface. If needed, dry it one more time.
Add about a tablespoon of olive
oil to a large skillet, and then swirl the pan so there’s a thin coating of oil
over the entire surface. Turn the heat to medium-high. Heat the pan for 3
minutes or just until the oil starts to shimmer and pale wisps of smoke rise.
Add about 2 tablespoons butter and let it melt. Get the surface very hot.
Sear
the
skinless fillet flesh-side down to create a golden, crisp surface. You
can actually see the fish turning from translucent to opaque on the
sides so pay attention. This allows you to get this side crisp without
over cooking.
When about half of fillet turns a light pink, use a spatula or tongs to flip it
over. Let this side cook until a nice
golden color, about 3 minutes. Timing depends on how thick the
fillet. You’ll know it’s ready when the flesh flakes with a fork but is
still translucent in the center. An instant read thermometer inserted in the
center of the fillet should give you a temperature of 125 degrees when
done.
Turn
off the heat and add your Quinoa to the skillet surrounding your
salmon. Stir to gather the flavorings from the salmon drippings and the
butter in the pan. Cover and allow to rest for at least 10 minutes
before serving.
Absolutely delicious and healthy too! Want a bite?
NOTE:
Quinoa is a complete protein, which means that it includes all 9 of the
essential amino acids. It’s also incredibly rich in fiber and has vitamins B
and E, and other minerals like iron, magnesium, calcium, and potassium. It is
naturally gluten-free and has a low glycemic index. And the added bonus: it’s
easy to whip up in just minutes!
NOTE: For your
salmon fillet you can use Atlantic, Sockeye, or Coho
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