Are we supposed to eat wild salmon or farm-raised salmon? I'm not sure, but I think wild salmon supposedly has more nutrients than farm-raised. However, wild salmon also usually has higher levels of mercury, so farm-raised has that going for it, which is nice.
This time, I opted for a wild Sockeye Salmon. And I thought it was delicious.
In this dish, the fish is all flaked apart and mixed up with the quinoa, which my kid seems to like. The spinach is wilted down to practically nothing, which makes it easier for kids (and adults) to eat more of it. The whole meal is really yummy, and leftovers will keep well in the fridge for lunch the next day.
Here's how I made it.
1/2 cup quinoa
1 cup water
3 teaspoons canola oil
3 big handfuls of fresh baby spinach
1 clove garlic, minced
1 tablespoon coarsely chopped cilantro
1 sockeye salmon fillet (6-8 ounces)
kosher salt
1/2 teaspoon ground ginger
Preheat oven to 475 degrees F.
Combine the quinoa and the water in a small saucepan, and bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes, or until done.
Put 2 teaspoons of the canola oil and the chopped cilantro in a shallow dish. Put the dish in the oven for 5 minutes. While the dish is in the oven, rinse and dry your salmon fillet. Remove any obvious bones, and sprinkle it with a pinch of kosher salt. When the oil and cilantro are sizzling hot, place the salmon fillet skin side up in the pan, and let it cook for 5 minutes. After 5 minutes, take it out of the oven and peel the skin off with a pair of tongs. It should peel off easily, if it does not, put it back in the oven for 2 minutes, and try again.
Once you've peeled the skin off, sprinkle it again with a pinch of kosher salt, and the ground ginger, then flip it over. Bake for 4-5 more minutes, or until its done. (I know you already know this, but, the fish will flake easily with a fork when its done.)
While the fish is baking, heat the remaining 1 teaspoon of canola oil in a big frying pan and sautee the garlic for one minute. Add the spinach and toss for 1-2 minutes, or until its good and wilted
Combine the quinoa, salmon, and spinach in a bowl, and eat.
Makes about 2 servings
6 comments:
this looks delicious!
Can't wait to make this! You are the male version of me according to your profile!!
Laurenday5,
Ahahahahah! I am not a male. Hope you like this dish!
yummy simple dish; thanks!
Sorry to bump an older post, but apparently I am late to the party. As a health concious family, I cannot believe we have just now 'discovered' quinoa - but without this recipe, we may have never latched on. This dish is simply fantastic. My boys even like this (although they beg me to dial back the spinach). So if this circa 2007 blog entry suddenly blows up with comments, its because your recipe & blog are spreading around our friends and family like wildfire!
Thanks for your kind words, Boone. And thanks for reminding me that i should make this recipe!
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