Salmon with Lemon Turmeric Quinoa

Salmon with Lemon Turmeric Quinoa

Ingredients:

Salmon

• Salmon filets (size and amount vary)

• Olive oil

• Salt and pepper

Quinoa

• 1 cup quinoa

• 2 cups broth/stock (chicken or vegetable)

• 1 Tbsp turmeric

• Zest of one lemon

• Juice of one lemon

• Salt

• 2 Tbsp Olive Oil

Like cooking any meat, you’re going to want to pull your salmon out of the fridge 30-45 minutes before cooking to allow it to come to room temperature. Additionally, to ensure a crispy skin, place your salmon skin side down on a bed of paper towels and cover the flesh side. Gently press any residual moisture out and let it rest.

To start the quinoa, add the olive oil to a saucepan over medium heat. Add in the turmeric and let it bloom. This will help the spice to develop its flavor further and get aromatic. Directly into the saucepan, carefully zest one lemon and allow to cook for a minute with the hot oil and turmeric. Reserve the juice for later. Add in the quinoa and let it toast for about two minutes; this will add a nutty note to the dish. Pour in the stock and let it come to a light simmer before covering. Cook to package directions.

In a hot cast iron skillet, preheat some oil. To the salmon filets, coat with olive oil, salt, and cracked pepper. Lightly massage this into the skin. When the pan is nice and hot, add the filets skin side down. Using a metal spatula, lightly press down on the filets to ensure they cook flatly and get a nice crust on their skin. They will vary in time depending on how thick they are. If using a filet an inch or thicker, cook for at least four minutes skin side down, and finish for two minutes on the other side for medium rare. For thinner filets, cook for two minutes on the first side and just about a minute on the second. When flipping, be deliberate. Firmly slide the spatula under the filet and quickly flip.

When the quinoa is finished cooking, squeeze in the lemon juice and taste the salt level.

Serve immediately and enjoy!