Food that is beautiful, really does taste better, and this is no exception.
::GROCERY LIST::
Olive oil
Quinoa
Tumeric
Cumin
Flakey sea salt
Garlic powder
1 yellow onion
1 cup Plain Greek yogurt
1 lemon
Salted butter
1 can chickpeas
Salmon Filet (friends don't let friends eat farmed fish, get wild caught!)
Naan
Picked red onions and arugula for topping
::METHOD::
Quinoa: Sauté onion in olive oil until tender and then season with 1 1/2 tsp ground turmeric, 1/2 tsp cumin, 1/2 tsp garlic powder and pinch of salt. Add 2 cups cooked quinoa and combine
Yogurt Sauce: this is essential! (A few days ago I was feeding my baby some turmeric quinoa and it was making a big ‘ol mess. I decided to add a dollop of yogurt to help it stick together, and it’s what inspired this whole meal, it was such a good combo!) Mix 1 cup plain Greek yogurt with 1 tsp olive oil, juice of half a lemon (I added a little lemon zest too), and a pinch of salt.
Chickpeas: heat 1 tsp olive oil and 1 Tbs butter on medium high. Add drained and paper towel dried can of chickpeas. Season with a few shakes of turmeric and cumin and a pinch of salt. Cook for about 10-12 minutes shaking the pan periodically until they’re slightly browned and have a nice crisp on the outside
Salmon: Rinse filet with cold water, and cut salmon into smaller pieces prior to cooking. Heat up a cast iron pan to medium high and add 4 tbs salted butter. Season salmon with flakey sea salt. Place salmon skin side up (so you’re looking at the scales if you get confused by the lingo!) and let the salmon cook into the butter like this without disturbing it - seriously leave it alone and don’t touch it while it’s cooking; it will be worth the wait. I hesitate to give a time because it really depends on your salmon fillet thickness. For these salmon filets I had it cooking for about 4 minutes before flipping, and when I did they had this nicely browned crust from the butter (yum). Cook after flipping for a few more minutes (you can see the texture of the salmon changing as it’s done to the beautiful flakey texture - Removing from heat and realizing that you want it cooked for a few more min is much better than overcooking!)
Naan: homemade is sooo good, but store-bought slightly toasted and then lightly buttered would work great too (I'll do a post for homemade naan soon).
Assemble naans with a smear of yogurt sauce, quinoa, crispy chickpeas, salmon, pickled red onion, and arugula!
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