Carrie was looking at the web the other day and found a recipe from Jaime Oliver for salmon that looked good to her. He served it with bulgar wheat, but we prefer quinoa so made some adjustments.
The salmon is very forgiving and easy to cook until perfectly flaky and tender. The very simple dill sauce adds a creaminess to the dish without being too heavy thanks to using yogurt rather than a heavy cream sauce (a trick that can be used in place of many cream sauces without fail when properly seasoned).
Quinoa is very easy to prepare as well, and can be dressed up with a sauté of whatever vegetables are available. Summer squash and mushrooms are easy to find this time of year, so that is what we used. We like our Quinoa fairly tender, some prefer it a little al dente. However you like it prepared, with a little seasoning it is a great healthy alternative to other carb options.
Salmon and Quinoa with Yogurt Sauce
- 1 Salmon filet (1-2 lbs)
- 1/2 cup plain greek yogurt
- 3 Tbs. dill, finely chopped
- 1 1/2 cups dried quinoa
- 1 1/2 cups water
- 1 1/2 cups chicken broth
- 6 brown mushrooms (diced)
- 1 small yellow squash (diced)
- 1 small zuchinni (diced)
- 3 cloves garlic (diced)
- 1/2 cup chopped red onion
- chopped rosemary to taste
- salt and pepper to taste
For Dill Sauce
- Mix dill into yogurt to taste
- Bring liquid to boil in pot
- Add quinoa
- Cook until tender and all liquid is absorbed (10-15 minutes)
- In a sauté pan, heat oil then add garlic, the yellow squash and zuchinni, cooking until tender.
- Then, add diced mushrooms and rosemary, along with salt and pepper.
- When the mushrooms are soft, add the cooked quinoa to vegetable mixture and cook, adding additional seasoning to taste.
- Right before serving, add chopped red onions and stir mixture.
- Cook through on grill until meat flakes with slight pressure from fork
- Add serving desired of quinoa mixture
- place salmon on top of quinoa, then top with dill save and serve