What you'll be getting:

Salmon and Veggies

Per Serving

6 oz sockeye salmon 

100 g veggies (broccoli, kale, carrots, onions- tossed with a little oil) 

1/4 c toasted quinoa *

1 T avocado oil 

1.5 T seasoning sauce (lemon juice, avocado oil, herbs de Provence, dijon mustard, salt, pepper)

*water for quinoa: 

2 servings- 1 c. 

3 servings- 1.5 c.

4 servings- 2 c.

Equipment needed: 2 pans and a pot

Place quinoa in a pot with water, cover and simmer for 15 minutes. I cooked on #3. 

In a pan, large enough for veggies, place the onions. Cook on med-high heat until they begin to take on a little color. Approximately 2 minutes. 

After they have a little color, add the other veggies. Lower temperature to medium heat.  

When your timer has about 8 minutes left, you can start the salmon. Heat up the oil in the 2nd pan and place the salmon, skin side up, in the pan. Cook for 3 minutes on med-high heat on both sides. 

When broccoli is cooked through, but not soft (you don't want over-cooked broccoli), add seasoning sauce and remove from heat. 

After you have cooked the salmon for 3 minutes on both sides, cover with a lid and remove from the heat. Mine stuck a little to the pan, so I'll be covering it up with the veggies. ;) ​

When the timer for the quinoa goes off, plate it and then top with the salmon. 

Top with the veggies. From start to finish this dinner takes just over 15 minutes. Enjoy!

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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