Today I got a special request for the Salmon and Quinoa dish from Saturday.
The request was made by a special little girl who loves both dishes.
This is going to be a whole entree so please do not get overwhelmed with the mutiple steps. It is pretty easy.
You will need.
For Quinoa
2 cups of cooked red Quinoa (others will do too).
2 roasted tomatoes
1 roasted green pepper
1 roasted yellow pepper
1 roasted portabello mushroom
1 roasted red onion
Garlic powder to taste
Paprika to taste
Sea salt to taste
1 tsp. of coconut oil
Lemon zest of one lemon
**you can use fresh veggies if you do not have time to roast them.
For slaw
1/2 thinly sliced cabbage
1/2 thinly sliced red pepper
1/2 thinly sliced red onion
Juice of 2 lemons
1 teaspoon of oregano
Dash of sea salt
For Salmon
1 1/2 lb of salmon
Herb blend (I use Costco organic sodium-free herb blend)
1 lemon
Parsely
Pinch of sea salt
Olive oil
1. Turn the broiler on.
2.Start by slicing and mixing all of the items for a slaw together. I use a mandeline but a knife works fine! Once mixed together stick it in the frig so it's pickled in the lime juice. It is best to put it in a closed container so you can shake it around every 10 minutes or so. You need a total of 30 min minimum to pickle.
3. Roughly slice all of the veggies and roast the veggies in the broiler for approx 5-10 min. You want them to remain a bit crisp and not over cooked.
3. In the meantime prep the fish on a cookie sheet lightly sprinkled with olive oil. Place the salmon filets on the sheet and genoursly sprinkle the herb blend on the fish with a dash of sea salt. Squeze half of lemon juice over all of the fillets and slice the other half to apply over the fillets. Add a few sprigs of parsely over the top of the fillets. Bake for 20 minutes at 350.
4. Roasted veggies should be sitting and waiting for you. About 5 minutes before tge fish is ready...get a skillet and add the coconut oil and mix all of the veggies and condiments together. Then add the quinoa for a quick mix. Add the lemon zest at the very end. The whole process should not take more than 3-5 minutes so the veggies remain crisp and not over cooked. They will have the charred flavor from the slight roast and the lemon will bring all of the dishes flavors together.
I always invite you to make it your own with some of your own favorite tastes and flavors.
enjoy!
