Moroccan Steamed Salmon with Quinoa and Carrots
- Comments()
- Yield Serves 2
Ingredients
- 1/2 cup quinoa
- 1 cup water
- Kosher salt
- 1 carrot, finely diced
- 2 cups cilantro leaves, plus more for garnish
- 1 clove garlic, crushed
- 2 tablespoons lemon juice
- 3 tablespoons olive oil, plus more for brushing
- 1/2 teaspoon cumin powder
- 1/4 teaspoon red chile flakes
- 2 5-oz. fillets wild salmon, skin removed
- Freshly ground black pepper
Directions
-
Rinse quinoa under cold
water. In a small saucepan,
bring water and 1/4 tsp. salt to
a 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. -
Combine cilantro, garlic,
lemon juice, olive oil, cumin,
chile flakes, and 1/2 tsp. salt in a food processor. Process
until smooth. -
Lightly season salmon with
salt. Brush bottom of a metal
steamer basket with oil. (If
using a bamboo steamer, line
bottom with a large leaf of lettuce
or a piece of parchment
paper.) Arrange fish in steamer
and set over boiling water,
covered, for 6 to 9 minutes,
or until fish is cooked through. -
Lift fish out of steamer.
Serve over quinoa. Spoon cilantro
sauce on top and garnish
with fresh cilantro leaves.
Why is it that only randomly a calorie count is given? It is a guide to help stay on track, can’t believe WL doesn’t think it important! Trying to eat healthy and watching my intake, help me!
My husband and I enjoyed this--easy to make and the quinoa was good with the salmon. Liked the cilantro sauce but I thought it overpowered the flavor of the salmon. Thought I might try mixing some into the quinoa next time rather than spooning it over the fish.