Ingredients

The following ingredients have 4 Servings
  • 2 cups (16 fl. oz./500 ml) water
  • Salt, to taste, plus 1/2 tsp.
  • 1 cup (8 oz./250 g) quinoa, rinsed
  • 4 salmon fillets, each 4 to 6 oz. (125 to 185 g)
  • 2 tsp. plus 2 Tbs. olive oil
  • Freshly ground pepper, to taste, plus 1/8 tsp.
  • 3 Tbs. red wine vinegar
  • 2 tsp. Dijon mustard
  • 1/2 cup (3/4 oz./20 g) chopped fresh flat-leaf parsley

Instruction

  • In a saucepan over high heat, bring the water to a boil. Add a big pinch of salt and the quinoa. Return to a boil, then reduce the heat to low. Cover and cook until all the water is absorbed, about 12 minutes. Using a fork, fluff the quinoa. Re-cover and let stand for 15 minutes.
  • Warm a stovetop grill pan over medium-high heat. Brush the salmon with the 2 tsp. olive oil and season well with salt and pepper. Place the salmon, flesh side down, on the pan and cook for 5 minutes. Turn the salmon over and cook until done to your liking, about 4 minutes more for medium. Transfer to a plate.
  • In a small bowl, combine the vinegar, mustard, the 1/2 tsp. salt and the 1/8 tsp. pepper. Slowly whisk in the 2 Tbs. olive oil and stir in the parsley. Stir 3 Tbs. of the vinaigrette into the quinoa.
  • Divide the quinoa among 4 warmed plates. Top each with a salmon fillet, drizzle the remaining vinaigrette over the top and serve immediately. Serves 4.
  • Adapted from Williams-Sonoma <i>Healthy Dish of the Day,</i> by Kate McMillan (Weldon Owen, 2014).