yummy, healthy, easy food: salmon with quinoa and beets



This recipe has a fixed place on the monthly menu at our house.  We enjoy eating it year round, but now that wild caught salmon is back in season the dish is extra delicious.  I started serving my family salmon a few years ago.  In the beginning we tried many different ways of preparation and have all settled on this recipe as our favorite.  So now this is the only way I fix it and all seven members of team Judkins happily chow down.

1.  Cut stems and leaves off of beets.  Wash beets.  Cover with water in a large pot and bring to a boil over high heat.  Continue to boil until beets are tender, about 20 to 30 minutes depending on size of beets.

2.  Cook quinoa according to instructions on package.  I make mine in a rice cooker with chicken stock.
3. Wash stems and leaves.  Cut steams into about 1/2 in pieces.  Slice leaves.  The beet leaves and salmon will cook quickly so I usually wait until the beets are finished cooking to start this next step.

4.  Season salmon with this awesome sweet & spicy rub.  This recipe will make enough for months of meals.  It is also very yummy on chicken.
4T pure cane sugar
4t sea salt
6t ground cumin
1t cayenne pepper
1t dried parsley
4t dried cilantro

5.  Cook salmon in coconut oil in large skillet over medium - low heat.

6.  Saute beet steams in coconut oil until tender.  Add leaves and 2 cloves of crushed garlic.

7.  Meanwhile remove peel from beet.  It should easily come right off.  Slice into bite size pieces.

8.  Ready to eat.  Plate it up:  Quinoa. Beet leaves.  Beets.  Salmon.  Looks pretty and makes your mouth happy.


Comments

Post a Comment

Popular posts from this blog

the dilemma of the special needs mama: to expect more or to redefine the expectation

lessons of christmas: joseph and mary

preparing for surgery: a surprise vacation