Pan Seared Salmon with Quinoa & Spinach

Pan Seared Salmon with Quinoa & Spinach

Ingredients:

• 4 wild caught skinless boneless salmon fillets, 4 ounces each

• 3 tbsp Sesame-Teriyaki dry rub

• 2 tbsp fresh squeezed lemon juice

• 1/8 tsp red pepper flakes

• 2 tbsp oil

• 1 cup quinoa

• 4 cup chopped spinach

• salt

• lemon slices for serving, optional

• sliced green onion for garnish

1. Bring 2 cups water to boil in a large saucepan. Wash quinoa and add to boiling water, season with salt. Cover, reduce heat to simmer, cook for 15 to 18 minutes, or until all water has evaporated. Stir in spinach.

2. Sprinkle 1 tablespoon lemon juice over fillets; season with salt and pepper flakes. Gently rub Sesame-Teriyaki dry rub all over salmon.

3. In a 12 inch skillet, heat oil. Add salmon to hot oil and cook 3 minutes per side. You may need to do this in 2 batches.

4. Serve hot over Quinoa & Spinach with lemon slices.

Yields: 4 servings

Notes&Tips:

• Pan Seared Salmon with Quinoa & Spinach is a simple and delicious meal that is also healthy.

• I have used wild caught salmon but feel free to use whatever kind of salmon you have. Note, wild caught salmon generally comes in thinner fillets, so if your fillets are thick, you will need to adjust cooking time. If your wild caught salmon has the skin on, just add a minute to the cooking time.

• Quinoa is a simple see that is classified as a whole grain and cooks up easily. You can substitute rice - cook according to package directions.

• There are so many substitutions that can happen with this dish that you could eat it for a whole week. Over the years, I have a variety of dishes like this substituting the grain or the fish or the vegetable. Allow your imagination to roam.