If you’ve been trying to eat healthier this January, I have a great recipe for you! It’s salmon.
I’ve certainly been eating healthier and getting in more exercise. For me, it’s not one of those New Year’s resolutions that won’t stick. I actually haven’t been feeling so well and nutrition is a major factor. The condition I have is very very minor, so no worries here. It just happens to be a good reason to make some lifestyle changes.
I came up with this recipe months and months ago, but figured now was the perfect time to share it. The star of the dish is the crispy-skin salmon of course. This has to be one of my favorite ways to prepare salmon. It’s so simple and versatile, and the crispy skin might be my favorite part.
The salmon goes perfectly with the bright-lemony herbed quinoa. I chose parsley, dill and chives here, but feel free to switch it up with whatever you like most. Same goes for the kale. If you make this in the spring or summer, chose any seasonal vegetable you prefer!
The yogurt sauce helps bring this whole dish together. It’s tangy and helps cut through the rich salmon. quinoa + salmon + yogurt sauce = the perfect bite
For those of you working on your New Year’s resolutions and keeping them (or trying to), good for you. But whether or not eating healthier was on the list, you don’t need an excuse to eat this salmon!
The star of the dish is the crispy-skin salmon of course. The salmon goes perfectly with the bright-lemony herbed quinoa and tangy yogurt sauce.
- 3, 4oz skin-on, center-cut salmon fillets
- 50/50 mix of olive oil and vegetable oil, for frying
- 1 cup dry quinoa
- ¼ cup extra virgin olive oil
- 1 ½ tablespoon lemon juice
- ½ cup parsley, chopped
- ½ cup dill, chopped
- 2 tablespoon finely chopped chives
- 1 bunch kale, ribs removed and chopped into 1-inch thick strips
- 2 tablespoon extra virgin oil
- 1 clove garlic, skin removed
- 1 pinch crushed red pepper flakes
- ¾ cup plain yogurt (I used 2% Greek)
- 1 small clove garlic, grated
- 1 teaspoon lemon juice
- ¼ teaspoon lemon zest
- Extra virgin olive oil, for drizzling
- Kosher salt and fresh cracked black pepper
- Make quinoa: Bring a pot of water to a boil. Add quinoa and cook for 10 minutes, or until just cooked through. Drain and transfer to a bowl. Stir in oil and lemon juice, and season with salt and pepper to taste. Set aside (can eat warm or at room temperature).
- Cook kale: While the quinoa cooks, add oil, garlic and red pepper to a large sauté pan. Turn heat to medium. After garlic sizzles for about 30-60 seconds, stir in kale and season with salt and pepper. Add 1-2 tablespoons of water, or more as needed, to help steam kale and prevent it from burning. Sauté 5-7 minutes or until wilted and tender with a slight bite. Discard garlic. Turn off heat and keep warm in pan.
- Make yogurt sauce: While kale cooks, stir together the yogurt, grated garlic, juice, zest and salt, to taste in a bowl. Top with a drizzle of oil and cracked black pepper. Set aside.
- Cook salmon: Heat a large sauté pan to medium to medium-high heat. Pat fish dry, and season with salt and pepper. Add enough oil to coat the pan. Place salmon, skin side down, pressing each piece flat against the pan for 30 seconds to discourage it from curling up. Cook on first side for 4-6 minutes or until about ⅔ of the way cooked through, and skin is crispy. Adjust heat, as needed, to prevent skin from burning. Cook on reverse side 2-4 minutes or until cooked to desired doneness.
- Finish & serve: Toss fresh herbs into quinoa. To serve, spoon quinoa on the bottom of each bowl. Top with a piece of salmon and place kale on the side. Serve with yogurt sauce. Enjoy.
- Category: Main
- Method: Saute
- Cuisine: American
- Serving Size: 4oz salmon, ⅓ of sides
- Calories: 738
- Sugar: 3g
- Sodium: 91mg
- Fat: 47g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 40g
Keywords: salmon quinoa bowls, salmon bowls, kale quinoa bowls