Quinoa Salmon Cup Recipes

SALMON WITH ROASTED VEGETABLES & QUINOA

Steps:

• Preheat oven to 425 degrees F.
• Toss squash, cauliflower and shallots with 2 tablespoons oil, 1/4 teaspoon each salt and pepper on a large rimmed baking sheet. Roast, stirring once or twice, until the vegetables are tender and browned in spots, 20 to 25 minutes.
• Meanwhile, bring water to a boil in a small saucepan. Add quinoa and return to a boil. Reduce to a low simmer, cover and cook until the water is absorbed, 12 to 15 minutes. Remove from the heat.
• When the vegetables are tender, move the vegetables to one side of the pan and place salmon in the empty spot. Coat the salmon with a thin layer of cooking spray and season with 1/4 teaspoon each salt and pepper. Roast until the salmon is opaque in the middle, 4 to 6 minutes.
• Combine the remaining 1 tablespoon oil, lemon juice, maple syrup and 1/4 teaspoon salt in a small bowl. Serve the quinoa, salmon and vegetables drizzled with the dressing and topped with walnuts.

SALMON WITH SESAME-GINGER QUINOA

Steps:

• Heat 1/2 tablespoon sesame oil in a medium saucepan over medium heat. Add the grated ginger; cook until slightly softened, 1 minute. Add the quinoa; cook, stirring occasionally, until lightly toasted, 2 minutes. Add 1 1/4 cups water and 1/4 teaspoon salt. Bring to a boil, then reduce the heat to medium low. Cover and cook until the water is absorbed and the quinoa is tender, about 12 minutes.
• Add the bok choy, minced jalapeno and half of the scallions to the quinoa. Cook, covered, until the bok choy wilts, about 7 minutes.
• Meanwhile, bring 3/4 cup water, the sliced ginger and sliced jalapeno to a boil in a large skillet over medium heat. Add the salmon. Cover and cook until just cooked through, 5 minutes. Transfer to a plate using a slotted spatula. Stir the soy sauce, lemon juice, remaining scallions and 1 tablespoon sesame oil into the poaching liquid.
• Fluff the quinoa; season with salt. Serve with the salmon; drizzle with the soy sauce mixture and top with the cilantro.

RICK'S SAUTEED SALMON OVER QUINOA

Steps:

• Heat a skillet over high heat and add 1 tablespoon olive oil. Add salmon, cover, and cook 4 minutes.
• Heat another skillet over medium heat. Add remaining olive oil, shallot, and garlic. Cook until slightly browned, about 2 minutes. Add spinach.
• Turn salmon over. Cook, uncovered, until fish flakes easily with fork, an additional 4 minutes. Toss spinach until wilted; add quinoa. Season with salt and pepper and mix well.
• Plate spinach-quinoa mixture and lay salmon on top. Add lemon wedge.

QUINOA AND SALMON CROQUETTES

Steps:

• Drain the applewood chips and scatter them in the bottom of a foil-lined roasting pan. Heat the pan over medium-low heat until the wood chips smoke, about 10 minutes. Place the salmon skin-side down on a wire rack and carefully set the rack over the wood chips. Cover the roasting pan tightly with foil and cook over medium-low heat until the salmon is just cooked through, about 12 minutes. Remove the salmon from the smoker and let it to cool to room temperature.
• Preheat the oven to 350 degrees F.
• Remove and discard the salmon skin, then flake the salmon into a large bowl. Add the quinoa, egg, green onion, flour, lemon zest, urfa pepper and salt. Mix until well combined. Form the mixture into six straight-sided patties about 1 inch tall and 2 1/2 inches wide.
• Heat the coconut oil in a large cast-iron pan over medium-high heat. Sear the patties on both sides until crispy and deep golden brown, about 2 minutes per side. Transfer the patties to a rack set over a baking sheet and bake until cooked through, 12 to 15 minutes. Sprinkle the croquettes with a little more urfa pepper. Serve with lemon wedges.

QUINOA SALMON CUP

Steps:

• Preheat oven to 350 degrees F. In a large bowl stir together cooked quinoa, salmon, onion, the 2 tablespoons chives, and the garlic. In a medium bowl stir together panko and lemon pepper seasoning; add milk, eggs, egg whites, and oil, stirring until combined. Add panko mixture to salmon mixture; stir until well mixed. Generously coat twelve 2-1/2-inch muffin cups with cooking spray. Divide salmon-panko mixture evenly among the prepared cups, using a heaping 1/3 cup in each cup. Bake about 25 minutes or until tops are golden and an instant-read thermometer inserted in center of a cup registers 160 degrees F. Cool in muffin cups on a wire rack for 10 minutes. Divide arugula among six serving plates. Run a knife around the edges of each cup to loosen; remove from muffin cups. Arrange on top of arugula. Serve with lemon wedges. For lemon-mustard sauce, stir together yogurt, mustard, the 1 tablespoon chives, the lemon juice, and black pepper. Serve sauce with warm salmon cups. If desired, sprinkle with additional snipped chives.

SALMON QUINOA BOWL

Steps:

• Stir together quinoa and water in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to medium-low, cover, and cook until tender, about 12 minutes. Remove from heat and keep covered; let sit for 3 to 5 minutes. Set aside.
• Stir together yogurt, tahini, lemon juice, and garlic in a large bowl for the salad. Add water, 1 tablespoon at a time, until desired consistency is reached. Season with salt. Set aside.
• Pull stems off the kale. Tear the leaves and place in the bowl with the dressing. Shave carrots into long ribbons and add to the bowl. Massage dressing into the salad until fully coated, about 1 minute. Add chickpeas and cherries to kale; toss to coat.
• Heat oil in a large nonstick skillet over medium heat. Cook salmon, skin-side-down, until crisp, about 4 minutes. Flip and cook until desired degree of doneness is reached, 3 to 4 minutes more for medium rare. Remove to a plate.
• Divide quinoa between 4 bowls. Add the kale salad and top with salmon. Top with a drizzle of olive oil, crack in some black pepper, and serve immediately.