On the menu tonight was seared salmon and preserved lemon with red quinoa & pea shoot salad.
Now I know I said that we were going to stick to the recipe and not change things up too much…..however, we just really are not wild about lemon in our food. So, we omitted the lemon and the steps to prepare the preserved lemon part of this meal. (JANE!!)
While we are talking about how we were not going to change up the recipe…..I have a confession. Neither The Mister nor myself have had quinoa so I cooked some rice as a back-up plan.
Ingredients:
- 2 skin-on salmon fillets
- 1 lemon
- 1 Persian cucumber
Tucked away in the knick knack bag:
- 1 tablespoon red wine vinegar
- 1 tablespoon sugar
- 1 shallot
- 1/2 cup red quinoa
Prep:
- Wash and dry the fresh produce
- Dice the cucumber
- Mince the shallot
Rinse the quinoa under cold water and drain thoroughly. Add the rinsed quinoa to a pot of salted boiling water and cook 14-16 minute or until tender. Drain the quinoa……
I took a small taste of the quinoa as did The Mister. It didn’t taste bad, kind of bland actually. What I couldn’t get past was the way it looked…and the texture. It grossed me out. Now I know there is a whole world of quinoa lovers out there. It just wasn’t for us. I couldn’t eat something that looked like ant thoraxes.
So, moving on to the salmon — those are some beautiful salmon fillets.
Pat the salmon dry with paper towels and season both sides with salt and pepper. In a nonstick pan heat 2 teaspoons of olive oil on medium high. Add the salmon, skin sides down and cook 4-5 minutes on the first side. The skin should be crispy. Flip the fillets and cook 2-3 minutes more.
Time to fix the salad. Combine the shallots with the vinegar and add some salt and pepper. Add the cucumber and 2 tablespoons of olive oil and mix it up well.
Next add the pea shoots (and this is where the quinoa is supposed to go). Combine well.
Plate and eat!
The salmon on top the bed of pea shoots, cucumber and shallot-vinegar mixture was tasty!
What's To Eat Today? 
MMM ⭐
I’m sad you didn’t try the quinoa. It is quite tasty!
Heh, yeah I know. I DID try it before mixing it up in stuff and did not like the texture. I know quinoa is very popular. For me tho’, not so much.
Mrs. Beans, you honored the magnificence of those fillets by nixing the lemon. Well, done, sistah. Your plated dinner looks like it was scr-u-m-ptious.
I thought of you! I also thought of how it wouldn’t go with our taste……the photo on the recipe card however was very nice. It seems a clever idea that the Blue Apron folks came up with.
Yeah. It may seem a good idea, Mrs. Beans. ..IN THEORY.
– Those salmon fillets were really, really beautiful.