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Moroccan Steamed Salmon with Quinoa and Carrots

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 http://www.marthastewart.com/130291/moroccan-steamed-salmon-quinoa-and-carrots
4.22222
Rated
84.4444100(10)10
  • 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

  1. 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.
  2. Combine cilantro, garlic, lemon juice, olive oil, cumin, chile flakes, and 1/2 tsp. salt in a food processor. Process until smooth.
  3. 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.
  4. Lift fish out of steamer. Serve over quinoa. Spoon cilantro sauce on top and garnish with fresh cilantro leaves.

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