Sunday, October 4, 2009

Salmon in Lemon Ginger Sauce with Quinoa

Last week one of the women I work with brought a salad for lunch made with quinoa - a cous cous like grain that is apparently incredibly healthy for you.

Being that I'm currently on the health bandwagon, I was immediately interested and have since found out that this super food is good for a variety of things like heart disease and hyper tension.

As a natural protein it's also a great way to sneak protein into the diet throughout the day.

Not just that, it's super easy to prepare and very tasty.

So when I hit the grocery store this weekend, it was at the top of my list, next to the soy milk and leafy greens.

Tonight for dinner I made the following recipe and have to say, it was just delicious.

Not to mention quick and easy to prepare.

The only alteration I made was to use broccoli and snap peas because I forgot to buy swiss chard and TH ate the last of the spinach.

I know! There's a blog in that for sure :-)

Until then, though, I hope you'll try this wonderfully healthful and delicious recipe.

Salmon in Lemon Ginger Sauce with Quinoa
Click here for Printable RECIPE

  • 1/2 cup uncooked quinoa
  • 1/2 cup vegetable broth
  • 2 teaspoons fresh ginger, minced
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon finely-grated lemon zest
  • 1 8-ounce salmon fillet, about 1-inch thick
  • 2 cups chopped, fresh Swiss chard, rinsed well
  • Cooking spray
  • Salt and pepper to taste

Combine quinoa and 1 cup water in a small saucepan and set pan over medium-high heat. Bring to a boil, reduce heat to low, cover and simmer 10-12 minutes, until liquid is absorbed.

Fluff with a fork. Season to taste.

Meanwhile, in a small bowl, whisk together broth, cornstarch, ginger, lemon juice, and lemon zest. Set aside.

Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Season both sides of salmon with salt and pepper and place in pan, skin side up. Cook two minutes.

Flip and cook two more minutes. Add broth mixture and simmer 30 seconds. Arrange Swiss chard around salmon, cover pan, and cook one minute, until greens are wilted and salmon is cooked through. Serve half of the salmon and Swiss chard with half of the quinoa on the side.

Nutrition Score per serving:
306 calories, .62 g calcium, 27.5 carbs (36%), 10 g fat (26%), 3 g fiber, 29 g protein
(38%), 28 mg sodium


Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

Facebook Twitter YouTube

1 comment:

  1. Hi Maven!
    It's been awhile. I've been shanghaied by the world of FB but, now I'm back. About that quinoa.......conincidentally, I just recently tried a sample (a southwestern recipe) of this grain. I too have been battling the buldge via smaller portions and more healthful decision making, walking, etc. So, when I forgot to pack a lunch and was being tempted by the tasties of the deli counter, I chose this odd looking grain because it reminded me of something a buyer for Kashi would be all over. The little squigglies in it make it very unique and unlike cous cous. You're recipe looks amazing and I love that you're not afraid to try new ingrediants.
    Hugs ~ Jo