P E P P E R E D S A L M O N W I T H Q U I N O A P R I M A V E R A
- 1/2 cups Quinoa
- 1 cup fresh orange juice
- 1 Tbs. sliced almonds
- 1 cucumber, peeled, seeded & diced
- 1/2 red pepper, diced
- 1/2 yellow pepper, diced
- 1/2 red onion, diced
- 1 bunch fresh cilantro
- 1 bunch fresh mint
- 1/4 cup olive oil
- 2 whole stalks of celery
- 1/2 carrot diced
- 2 lbs. salmon steak, cut into 8 oz. filets
- 1/4 cup black peppercorns, roughly ground
- 2 pinches salt
- 1 tsp. olive oil
To prepare quinoa primaveraCombine juice and quinoa, and bring to a boil. Let boil until all liquid is absorbed, approximately 10-15 minutes. Let cool. Toss cooked quinoa with all diced vegetables. Check flavor, season with salt and pepper, and add orange juice if necessary.
To prepare peppered salmonSeason salmon filets with ground pepper, and sprinkle with salt. Cook on a hot grill to desires temperature. Approximately 2 minutes per side.
Arrange quinoa primavera in center of the plate, and serve salmon filet lying across quinoa and plate.
Wine suggestions: Le Sophiste, Roussane/Marsanne,Bonny Doon
Matanzas Creek, Chardonnay 1993
Santa Margherita, Pinot Grigio 1994
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