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Grilled Salmon with Quinoa and Lemon Dill Sauce
Created by: Howcan Team
Ingredients
- 4 salmon fillets (6 oz each)
- 1 cup quinoa
- 2 cups water
- 1/4 cup fresh dill, chopped
- 2 lemons (juiced and zested)
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water and drain well.
- In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
- Preheat the grill to medium-high heat.
- Season the salmon fillets with salt and pepper.
- Grill the salmon for 4-5 minutes on each side, or until the fish flakes easily with a fork.
- In a small bowl, whisk together the lemon juice, lemon zest, olive oil, and chopped dill to make the sauce.
- To serve, divide the quinoa among 4 plates, top each with a grilled salmon fillet, and drizzle with the lemon dill sauce.
- Garnish with additional dill and lemon slices if desired.
- Enjoy your Grilled Salmon with Quinoa and Lemon Dill Sauce!
Grilled salmon with quinoa and lemon dill sauce is a dish that perfectly combines the richness of salmon with the lightness of quinoa and the zesty flavors of lemon and dill. This dish has its roots in the Pacific Northwest, where fresh salmon is abundant and local chefs have perfected the art of grilling it to perfection. The nutty flavor of quinoa adds a delightful texture to the dish, while the tangy lemon dill sauce provides a refreshing contrast to the richness of the salmon. This dish is a favorite in upscale seafood restaurants, where chefs take pride in sourcing the freshest ingredients and preparing them with precision. For the best version of this dish, look for a restaurant with a focus on sustainable seafood and farm-to-table ingredients. The key to getting this dish right is to ensure that the salmon is grilled just until it's perfectly flaky and moist, and that the lemon dill sauce is made with fresh herbs and high-quality olive oil. If you're looking for a famous alternative method for making this dish, consider poaching the salmon instead of grilling it for a lighter, more delicate flavor.
30 min
4
350 calories
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