What you'll be getting:

Salmon Salad

Per Serving

1.5 c quinoa salad 

(tri-colored quinoa, kale, spinach, carrots, cranberry vinaigrette)

1T pumpkin seeds

Equipment needed: pan for fish

I tried to make tonight's dinner as simple as possible. The salad is already prepared and just needs to be placed on the plate. The salmon takes only a few minutes to prepare. You can add the pumpkin seeds on top if you like, my daughter normally likes them to munch as a side, but they also add a nice texture to the salad. 

Prepare the salmon. Lay out on a towel, I like to use cloth, but paper towels work as well. You want to remove any excess liquid. 

Fold towel on top of fish and press gently. 

Unfold the towel and sprinkle lightly with a bit of salt. 

In your second pan, begin heating the remaining oil on high heat. When the oil is hot, carefully place the fish into the pan. 

After 1 minute, or until salmon is half way cooked (may take 1.5 minutes), flip and remove from heat.

Top with carrot greens, and cover with lid. Set aside for 5 minutes. 

Place salad on plate while the salmon is resting. 

This dinner takes less than 10 minutes. Enjoy. 

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

 541-360-2630