Recipes

Blackened Herb Salmon over Quinoa  Tabouli Salad

Ingredients:

• 8oz wild caught salmon
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped cilantro
• 1/3 cup chopped green onion
• 2 tomatoes finely chopped
• 1/3 cup chopped fresh mint
• salt
• ground black pepper
• olive oil
• lemon
• paprika
• 2 garlic cloves finely chopped

For Salmon:


Pre-heat oven to 350°f

• Take half of the amount of parsley and half of the amount of cilantro, mix in different bowl, with tablespoon olive oil, salt and pepper
• Sprinkle paprika, salt and pepper on the salmon fillet
• Heat pan with a little bit of olive oil and lay salmon on pan with spiced side facing down and sear on both sides
• Put in the oven until half cooked, take out brush with herb mix and return to oven until fully cooked

For Quinoa:

• Wash quinoa and drain
• bring 1 cup water to boil add 1/2 cup quinoa and a dash of salt reduce heat and simmer 20 minutes or until liquid is absorbed.
• remove from heat and fluff with a fork
• let cool and mix in the rest of the ingredients in a salad bowl
• put salmon on top and squeeze a bit of lemon on salmon
• ENJOY!