Mediterranean Salmon Quinoa Recipes
MEDITERRANEAN QUINOA
This colorful quinoa dish is easy to cook, and my toddler loves it!
Provided by CHEESEWEASEL
Categories Side Dish Grain Side Dish Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the onions and red, green and yellow peppers; cook and stir for about 5 minutes. Add the garlic, and cook for about 2 more minutes. Stir in the quinoa, vegetable stock, and tomato puree.
- Return to a boil, then cover and simmer over low heat for 20 minutes, or until quinoa grains are soft. Stir in the diced tomatoes and season with Italian seasoning. Cook until heated through, then serve.
Nutrition Facts : Calories 276.4 calories, Carbohydrate 40.8 g, Fat 9.8 g, Fiber 6.7 g, Protein 8.1 g, SaturatedFat 1.4 g, Sodium 486.6 mg, Sugar 10.9 g
MEDITERRANEAN SALMON
This is a great recipe for salmon incorporating Mediterranean ingredients and spices. Everyone I've made this for loved it!!
Provided by ARIEL1O1
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Broiled Salmon Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Mix together the olive oil and balsamic vinegar in a small bowl. Arrange the salmon fillets in a shallow baking dish. Rub garlic onto the fillets, then pour the vinegar and oil over them, turning once to coat. Season with cilantro, basil, and garlic salt. Set aside to marinate for 10 minutes.
- Preheat your oven's broiler.
- Place the salmon about 6 inches from the heat source, and broil for 15 minutes, turning once, or until browned on both sides and easily flaked with a fork. Brush occasionally with the sauce from the pan.
Nutrition Facts : Calories 390.7 calories, Carbohydrate 3.6 g, Cholesterol 41.7 mg, Fat 35.2 g, Fiber 0.1 g, Protein 15 g, SaturatedFat 5.4 g, Sodium 725.2 mg, Sugar 2.2 g
MEDITERRANEAN SALMON & QUINOA
Steps:
- Preheat oven to 350 degrees.
- Grease a 9x13" casarole dish
- Combine chicken broth, quinoa and sea salt in a large sauce pan. Heat to boil and cook until most of the liquid is absorbed and the quinoa is nearly done, about 10-12 minutes. Cover and set aside.
- Combine spinach, sun-dried tomatoes and olives in a small bowl and mix together thoroughly.
- Add olive oil to a large skillet and heat on high. Add salmon pieces skin side down to the skillet. place lemon slices around the salmon. Sear the salmon skin until crispy then turn them over. Cook the other side only long enough to sear.
- Put the quinoa in the casarole dish, then layer the spinach mixture over the quinoa. place the salmon pieces skin side up around the top of the dish. place lemon slices around. cover the entire surface with feta cheese.
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- Add 2 cups of water in pot 1 and a pinch of salt. Set to boil, once water is boiling add quinoa in. Lower heat to medium and let cook until you see no more water. Turn heat off. Set aside
- Get second pot, add frozen lima beans, cover with water and set to boil. Cook for 20 minutes. Once beans are cooked, drain and set aside.
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- In a medium-sized saucepan with a lid, bring 1 cup quinoa, 2 cups of water, and ½ teaspoon salt to a boil.
- Cover and reduce to a simmer, cooking about 20 minutes or according to package directions until quinoa is light and fluffy.
- Right before serving mix in the cucumbers, tomatoes, onions, basil, and lemon zest. Meanwhile, make the salmon.
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- In a large skillet, saute the onion with the 2 garlic cloves, coriander, dry basil and crushed red pepper (optional) in olive oil for 1-2 minutes (until fragfrant!)
- Add the salmon, chopped tomatoes and tomato paste (with a Tbsp of water if needed). Cover with a lid and cook for 3-4 minutes at medium/medium-high.
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