I make salmon a lot. I make quinoa a lot. I make broccoli a lot. Yet sometimes everything comes together in a perfect way, and it tastes better than anything I’ve made before. That was last night’s dinner. It was extra good for some reason! I purposely made extra quinoa (2 cups dry instead of 1) so that I’d have leftovers for lunch this week. Quinoa is a fantastic source of protein, and helps keep you full longer (so they tell me – i’m always hungry – but that’s because I love eating so much!).
- 2 fillets salmon
- 2 cups dry quinoa, rinsed
- 200g tenderstem broccoli, sliced thin
- 200g washed baby spinach
- vegetable bouillon powder
- 1 lime
- 2 rosemary sprigs
- 1 clove garlic, minced
- capers (optional)
- pine nuts (optional)
- Place the salmon on a foil covered baking sheet. Spray with olive oil spray, sprinkle with salt, and squeeze half a lime over the two fillets. Slice two very thin rounds from the other half of the lime and place one on each fillet. Top with a sprig of rosemary. Bake in a hot oven for 20 minutes. When done, place under a broiler for a few minutes to add colour.
- Boil water in a kettle. Add quinoa to a saucepan with 3 teaspoons bouillon powder. Add 3 1/2 cups boiling water. Return to a boil, then lower heat to medium, so quinoa steadily simmers. When you see the grains start to pop open, add handfuls of spinach and a tablespoon of pine nuts, stir, cover with lid and remove from heat.
- In a small skillet, heat a teaspoon of olive oil. When hot, add the garlic and fry for 30 seconds. Add the broccoli and cook until bright green, cooked through, but still crisp. Sprinkle with a pinch of salt.
- To serve, drop a few capers onto the salmon, and serve with a 1/4 lime.