Peppered Salmon with Quinoa Primavera
Chef Kerry Simon of Simon Kitchen & Bar at The
Hard Rock Hotel – Las Vegas, NV
Adapted by StarChefs
Yield: 4 Servings
Ingredients:
Quinoa Primavera
- 1 cup fresh orange juice
- ½ cup quinoa
- 1 Tbs. sliced almonds
- 1 cucumber, peeled, seeded & diced
- ½ red pepper, diced
- ½ yellow pepper, diced
- ½ red onion, diced
- 1 bunch fresh cilantro, chopped
- 1 bunch fresh mint, chopped
- ¼ cup olive oil
- 2 whole stalks of celery, diced
- ½ carrot, peeled and diced
Peppered Salmon
- 2 pounds salmon steak, cut into 8-ounce filets
- ¼ cup black peppercorns, roughly ground
- 2 pinches salt
- 1 teaspoon extra virgin olive oil
Method:
For the quinoa primavera:
Combine 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 the remaining ingredients. Check the flavor,
and season with salt and pepper or add orange juice if necessary.
For the peppered salmon:
Season the salmon filets with ground pepper, and sprinkle with salt.
Sauté in the olive oil in a hot pan to desired temperature,
approximately 2 minutes per side.
To serve:
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, or Matanzas Creek Chardonnay or Santa Margherita Pinot Grigio.
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