Quinoa Pilaf with Salmon and Asparagus

Prep Time: 30 Minutes

Start To Finish: 30 Minutes
4 Servings (1 3/4 cups each)
Whole Grain Serving: 2

Ingredients
• 1 cup uncooked quinoa
• 6 cups water
• 1 vegetable bouillon cube
• 1 lb salmon fillets
• 2 tablespoons butter or margarine
• 20 stalks fresh asparagus, cut diagonally into 2-inch pieces (2 cups)
• 4 medium green onions, sliced (1/4 cup)
• 1 cup frozen sweet peas (from 1-lb bag), thawed
• 1/2 cup halved grape tomatoes
• 1/2 cup vegetable or chicken broth
• 1 teaspoon lemon-pepper seasoning
• 2 teaspoons chopped fresh or 1/2 teaspoon dried dill weed


Directions
1. Rinse quinoa thoroughly by placing in a fine-mesh strainer and holding under cold running water until water runs clear; drain well.

2. In 2-quart saucepan, heat 2 cups of the water to boiling over high heat. Add quinoa; reduce heat to low. Cover; simmer 10 to 12 minutes or until water is absorbed.

3. Meanwhile, in 12-inch skillet, heat remaining 4 cups water and bouillon cube to boiling over high heat. Add salmon, skin side up; reduce heat to low. Cover; simmer 10 to 12 minutes or until fish flakes easily with fork. Remove with slotted spoon to plate; let cool. Discard water. Remove skin from salmon; break into large pieces.

4. Meanwhile, rinse and dry skillet. Melt butter in skillet over medium heat. Add asparagus; cook 5 minutes, stirring frequently. Stir in onions; cook 1 minute, stirring frequently. Stir in peas, tomatoes and broth; cook 1 minute.

5. Gently stir quinoa, salmon, lemon-pepper seasoning and dill weed into asparagus mixture. Cover; cook about 2 minutes or until thoroughly heated.

Nutrition
1 Serving: Calories 420 (Calories from Fat 140); Total Fat 15g (Saturated Fat 6g; Trans Fat 0g); Cholesterol 90mg; Sodium 650mg; Total Carbohydrate 37g (Dietary Fiber 5g; Sugars 6g); Protein 34g
% Daily Value: Vitamin A 35%; Vitamin C 20%; Calcium 8%; Iron 30%
Exchanges: 1 1/2 Starch, 1/2 Other Carbohydrate, 1 Vegetable, 4 Lean Meat, 1/2 Fat
Carbohydrate Choices: 2 1/2

Reference: www.foodreference.com
This is super fast, easy, and delicious!

The Rub

I was a vegetarian for 5 years. No meat, no fish, very strict. One day, I was up at my Mom's and she had made this dish for dinner. She asked me to join the family to eat, trying to coax me into it since it is my favorite and she was concerned about my protein intake. I refused, trying to stick to my principles. The rest of the family left, and I was there alone after dinner. I thought I'd sneak in and have the tiniest bite of the leftovers and no one would know the difference. Well, I ended up eating the entire pan--atleast a pound of fish.

The first time I made this myself, I had mostly whole spices, it tasked good, but now I prefer to break out the mortar and pestle if I don't have pre-ground spices.

I've printed the recipe the way I like it, with the sugar doubled. If you like it more salty than sweet (don't know why you would) just half the sugar. You should probably use less at a time if its saltier. My mom gave me the recipe as the saltier version, but I think she was already adding in much more sugar than it called for.

3 T salt
4 T white sugar
2 T brown sugar
2 t ground pepper
2 t celery seed
2 t paprika
2 t cayenne
1 t onion powder
1/2 t chili powder
1/4 t cumin
1/4 t ground fennel

Salmon

This is enough rub to make several meals. Store it in a container with a tightly sealing lid. I often make a big batch so that it'll be handly when we have fish.

Rinse salmon and lay out on a cookie sheet. Sprinkle VERY liberally with the spice mixture (I put it on ~1/16 inch thick). Bake or grill the fish until it flakes easily and becomes opaque.

Honey Glazed Salmon

1/4 cup Honey
2 T. Dijon-style mustard
1 T. melted butter
1 t. Worcestershire sauce
salt and pepper
4 salmon fillets

Preheat oven to 400 F. Line a 13x9 inch baking pan with foil. Combine honey, mustard, butter, Worcestershire sauce, salt and pepper; set aside.

Place salmon in center of foil-lined pan. and drizzle honey glaze.

Bake 20-22 minutes or until salmon flakes easily when tested with a fork.

The recipe suggest to serve with asparagus.