Zesty Salmon with Quinoa and Carrots

My guilty pleasure is rice.  I could eat it with every meal, but do not like to because it really does not do anything good for me.  That’s why I have replaced it in my diet with quinoa.  Both grains are still fairly high in calories, but quinoa is high in fiber, protein and iron. It is a carb that is full of nutrients and tasty, too!  I prefer fish and meats to be served without any kind of sauce but it’s nice to add a different kind of spice every once in a while.  I put this recipe together, because I love cilantro and wanted to add a zesty flavor to salmon without adding dairy or salt.  Enjoy!

Zesty Salmon with Quinoa and Carrots

Total Time: 40 min
Prep: 10 min
Cook: 30 min
Yield: 2 servings

Ingredients:

1/2 cup quinoa

1 cup water

1 cup carrots, finely diced

2 5-oz. wild salmon fillets

Freshly ground black pepper

2 cups cilantro, plus more for garnish

1 clove of garlic, minced

2 tablespoons lemon juice

2 tablespoons extra virgin olive oil

1/2 teaspoon cumin powder

1/4 teaspoon red chili flakes

Directions:

Preheat oven to 450 degrees F.

Rinse quinoa under cold water. In a small saucepan, bring water to boil. Add quinoa and carrots and bring to a boil, then reduce heat and simmer, covered, for 20 minutes. Let quinoa rest, covered, for 10 minutes, then fluff with a fork and place on dinner plates.

Season salmon with pepper.  Place salmon, skin side down, in a pan.  Bake until salmon is cooked through, about 12 to 15 minutes.

Combine cilantro, garlic, lemon juice, extra virgin olive oil, cumin, red chili flakes in a food processor. Process until smooth.

Remove salmon from oven, and remove the skin.  Place salmon over quinoa.  Spoon cilantro sauce on top and garnish with fresh cilantro leaves.