Sunday, May 8, 2011

Lemon Mustard Salmon with Greek Quinoa

My roommate and I decided to prepare dinner together this weekend. Neither of us had ever cooked quinoa, but had both heard that it is a healthy grain and a complete protein. After doing a little research, and learning how to properly pronounce it, I discovered that it comes from South America, can help cure migraines, and is also great for your heart! It came out a little mushy, but still absolutely delicious! Next time we will add a bit less liquid. The vegetables made it hearty and the feta added a refreshing touch. The salmon was perfect. The panko absorbed the sauce which complimented the fish perfectly; it also added a nice crunch.

1/4 cup of lemon juice
1 tablespoon of honey mustard
1 clove of garlic
1 tablespoon of olive oil
salt and pepper
Panko bread crumbs

Whisk together the first six ingredients and pour half of the mixture over the salmon
Sprinkle bread crumbs over the salmon
Pour the rest of the mixture over the salmon
Bake at 450 degrees for eleven minutes

Quinoa (pronounced keen-wa):
2 tablespoons of olive oil
1 cup quinoa
4 cloves of garlic
1/2 yellow onion
2 medium zucchini
1 cup fresh packed spinach
1/3 cup lemon juice
salt and pepper
Feta cheese

Cook quinoa according to package
In a separate skillet, heat olive oil
Add onions and garlic and saute
When onions are soft, add zucchini
Cook for about 10 minutes on low to medium heat
Stir cooked quinoa into skillet with vegetables and add spinach
Stir in lemon juice and season with salt and pepper
Sprinkle feta cheese over quinoa
Serve with salmon

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