Monday, April 22, 2013

Grilled Salmon w/ Red Quinoa & Pistachios

It's a 2 for one day.

I'm giving you this healthy, delicious side dish from Bon Appetit's Cleanse, along with a nice grilled fish recipe from The Kitchn.

This was a simple weeknight dieter's dinner, which we both enjoyed, dieting or not.

Red Quinoa w/ Pistachios & Mint (adapted from Bon Appetit):

1 tablespoon olive oil
1 shallot, finely chopped
kosher salt and freshly ground black pepper
1 cup quinoa, preferably red, rinsed well in a fine-mesh sieve
1 cup low-sodium chicken broth
1 cup water
1/4 cup unsalted, shelled raw pistachios, chopped
3 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh mint

Heat oil in a medium saucepan over medium heat. Add shallot, season with salt and pepper, and cook, stirring occasionally, until soft, about 3 minutes. Add quinoa and cook, stirring frequently, until quinoa starts to toast and smell nutty, about 3 minutes. Add chicken broth and bring to a boil.

Reduce heat to low, cover, and simmer gently until quinoa is tender, 25-30 minutes (15 if using white quinoa). Remove pan from heat, fluff quinoa with a fork. Cover; let stand for 5 minutes.

Fold in pistachios, parsley, and fresh mint into quinoa. Season with salt and pepper.

For the grilled salmon (you can also use Steelhead Trout, which is my new favorite fish):

two 6 oz. salmon fillets
1/2 teaspoon sumac (optional)
kosher salt and pepper
3 tablespoons olive oil
1/4 cup fresh cilantro, chopped
2 scallions, thinly sliced
2 tablespoons lemon juice
1 tsp honey

Mix up the vinaigrette by whisking the olive oil, lemon juice, cilantro, scallions and honey together with a fork.

Drizzle the fish with olive oil and season with kosher salt & pepper and some sumac.

In a hot non-stick grill pan (I love mine), grill the fish skin side up for 4 minutes.
Flip over and cook another 3-4 minutes.

Remove to plates and drizzle some of the cilantro vinaigrette on top.
Serve with the red quinoa with pistachios!

Delicious, healthy dinner!


Barry Martin said...

Buh-less you for grilling flesh-side down! and it appears you also used wild-caught salmon too! Double Buh-less your hearts for that.

Anonymous said...

I love salmon, shallots, pistachios, sumac... heck, ALL of these ingredients and want to come rest a spell @Spa Stacey Snacks!

Proud Italian Cook said...

That sure is some pretty pink salmon you got there, and I love the pistachio's in your quinoa. Healthy and gorgeous food!

Joanne said...

I feel like I"m always on a mini diet in that some days I indulge and then others I tell myself no...this is perfect for the latter days. :)

Ciao Chow Linda said...

You have been posting a lot of healthy stuff lately and I'm going to take a cue from you and eat more quinoa.

Bites from life with the barking lot said...

Hey Stacey, Did you eat two pieces or Henry? Love salmon.

Anneli (Delicieux_fr) said...

As always this dish look right up my street and I am going to have to make it. Stacey - you just get it spot on for me every time!