Moroccan Steamed Salmon with Quinoa and Carrots
The subtle, nutty flavor of quinoa goes well with steamed salmon and Moroccan spices.
Whole Living, January/February 2011
- 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
- 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
- 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.
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