Description
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.
Ingredients
Scale
Salmon:
- 3, 4oz skin-on, center-cut salmon fillets
- 50/50 mix of olive oil and vegetable oil, for frying
Quinoa:
- 1 cup dry quinoa
- ¼ cup extra virgin olive oil
- 1 ½ tbsp lemon juice
- ½ cup parsley, chopped
- ½ cup dill, chopped
- 2 tbsp finely chopped chives
Kale:
- 1 bunch kale, ribs removed and chopped into 1-inch thick strips
- 2 tbsp extra virgin oil
- 1 clove garlic, skin removed
- 1 pinch crushed red pepper flakes
Yogurt sauce:
- ¾ cup plain yogurt (I used 2% Greek)
- 1 small clove garlic, grated
- 1 tsp lemon juice
- ¼ tsp lemon zest
- Extra virgin olive oil, for drizzling
- Kosher salt and fresh cracked black pepper
Instructions
- 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 2/3 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.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Saute
- Cuisine: American
Nutrition
- Serving Size: 4oz salmon, 1/3 of sides
- Calories: 738
- Sugar: 3g
- Sodium: 91mg
- Fat: 47g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 40g