Whenever I cook at home I like to get creative. I took a pretty healthy approach to this one pan dish. I had no direction for this, all I knew is that I had some salmon filet and that I wanted to make something with it. So I felt a trip to the farmers market was necessary.
I’m not exactly prepared to post full recipes just yet, but for posts like these I can share what went into the dish and how it was prepared.
- a salmon filet (marinated in salt, pepper, garlic powder, cayenne, parsley and soy sauce)
- yellow onions
- baby spinach
- avocado to garnish
First what I did was blanch the asparagus (let them sit in boiling salted water for 2-3 minutes and shock them in ice cold water) and while I did that i cooked the quinoa with salt, pepper, garlic powder and parsley (1:2 quinoa:water ratio) After all of that was prepared I went outside and grilled the salmon and asparagus.
While they were cooking I had my large sauté pan ready and slow cooked the mushrooms and onions in olive oil and balsamic vinegar. When everything else was ready and cooked, I turned the heat up on the stove and threw some baby spinach to sauté with the other veggies, then shortly after I added the asparagus (chopped), quinoa, and the grilled salmon that I cut up into chunks, let that cook for a good 10 minutes and boom! Dinner is served. I added a a little avocado on mine along with a bit of hot sauce (I am obsessed with spice).
I like to call this a salmon quinoa salad which I’m sure there have been plenty variations of, but why do anything if you can’t make it your own? This dish can be served hot or cold and any vegetables/proteins can be substituted.
Hope you enjoyed my first food post, there will be plenty more to come!