Fabulous Salmon Dinner in Minutes!

Fran Drescher

SAUTEED SALMON & SIDE DISHES

Ingredients

  • 4 portions of thinly sliced wild salmon filets (can be replaced with any other fish of your liking not high in mercury or on an endangered list)
  • 4 portions of Quinoa prepared to packaged directions (You can substitute organic veggie broth for water)
  • 1 bunch chopped rapini (or any green leafy vegetable such as spinach or brocolini)
  • 1 small onion
  • 2 clove garlic
  • 1 teaspoon of pre mixed Cajun spices or lemon pepper - gives the fish a little zing!
  • 1/4 cup of olive oil or sometimes more as needed
  • salt and pepper to taste (A pinch of each to start).

Method

  • Put half the oil into a sauté pan with the finely chopped onion and 1 peeled garlic clove that is slightly smashed. While the onions are cooking on low to medium heat, pat dry the fish filets and lightly sprinkle with seasonings. 
  • Meanwhile in a separate pot, cook the quinoa according to the package directions. I like to replace water with organic vegetable or chicken broth for a kick more flavor.
  • Back to the fish -- when the onions are golden and soft, place the fish filets in the pan with space between each piece. At this point, you may remove the garlic cloves if you like. Let it sauté for 10 minutes, then turn the fish and let it sauté about 5 minutes more to achive a nice golden color.  
  • Remove from flame and place fish on a platter to sit for 10mins.  *You can always cook it more but ya can't uncook it!
  • In the same skillet that you cooked the fish, add remaining olive oil, the other peeled and smashed garlic clove, salt, pepper.  Add the choped rapini and sauté over medium heat until tender. Remove from heat and serve with fish and quinoa. You can drizzle a small amont of olive over the top if you like.

MINT SAUCE

Ingredients

  • 1 cup of fresh mint leaves
  • 1/2 cup of olive oil (for mint pesto)
  • Juice of one whole small lemon
  • Salt and Pepper to taste (a pinch of each to start).

Method

  • In a blender or food processor, whirl together the leaves of fresh mint (no stalks), olive oil, lemon and salt and pepper. After a few seconds, it should be blended properly to become a oil based sauce that should be served room temperature over your chicken and side dishes like quinoa and sauteed rapini.

SERVING

To plate this dish, I like to place the fish and onions on a bed of quinoa with the mint pesto drizzled across the top and the nice green veggies on the side. Offer some extra mint sauce to your guests in a separate bowl with a small ladle. A lovely way to garnish this plate is a leafy stalk of mint placed on top of the fish.