7:15 p.m. on a Wednesday. I hadn’t started cooking dinner, and I had a 3/4 pound salmon filet that I needed to cook with no real plan for how to cook it. AND, the natives were starting to get restless. I zapped the skin side of the salmon under the broiler on HI for a minute or so so that the skin would peel right off and stirred up a combination of Dijon mustard, garlic, soy sauce and olive oil that I’ve used on pork tenderloin before figuring, “How bad can it be?” Meanwhile, a cup and a half of water was boiling, 3/4 cup of quinoa went into the pan and we had a plan. Turned out to be not bad at all.
- 3/4 pound to 1 pound salmon filet
- 1 Tbsp. Dijon mustard
- 1 Tbsp. soy sauce
- 1 clove garlic minced
- 1 Tbsp soy sauce
- 3/4 cup quinoa
- 1 1/2 cups water
- 1/4 cup chopped green onions
- 1/4 cup raisins
- 1/4 cup slivered almonds
- 1/2 tsp. salt
- 1/2 tsp. pepper
- Boil 1 1/2 cups water in a medium saucepan. Rinse 3/4 cup of quinoa in a strainer and add to boiling water. Reduce heat and simmer for about 12 minutes.
- Combine Dijon mustard, olive oil, garlic and soy sauce. Set aside.
- Place salmon under the broiler on high for 1 minute. Remove from the oven and the skin should peel off easily. (If there is a dog underfoot, he or she will be very happy to help you dispose of the salmon skin.)
- Spread half of the Dijon sauce on one side of the salmon and place back under the broiler for five minutes. Flip salmon, and spread the remaining sauce on the other side and cook for five more minutes.
- Fluff quinoa with a fork and add raisins, almonds, green onions salt and pepper, reserving a few green onions for the top of the salmon.
- Spread quinoa on a platter and place salmon in the center. Top salmon with green onions.