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Grilled Salmon with Quinoa and Roasted Vegetables
Created by: Howcan Team
Ingredients
- 4 salmon fillets (6 oz each)
- 1 cup quinoa
- 2 cups water
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 lemon, sliced
Instructions
- Preheat the grill to medium-high heat.
- Rinse the quinoa under cold water. 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. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
- In a bowl, toss the sliced red bell pepper, zucchini, and red onion with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread the vegetables on a baking sheet and roast in the oven at 400°F for 15-20 minutes, or until tender and slightly browned.
- Brush the salmon fillets with the remaining olive oil and season with garlic powder, paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Grill the salmon for 4-5 minutes per side, or until it reaches your desired level of doneness.
- To serve, divide the quinoa among 4 plates, top with a grilled salmon fillet, and a side of roasted vegetables. Garnish with lemon slices and enjoy!
Grilled salmon with quinoa and a side of roasted vegetables is a dish that has gained popularity in recent years due to its healthy and flavorful combination. The dish has its roots in the Pacific Northwest, where fresh salmon is abundant and quinoa has become a staple grain. Renowned chefs like Tom Douglas in Seattle have popularized this dish, showcasing the region's fresh seafood and local produce. The key to this dish is perfectly grilled salmon, fluffy quinoa, and a medley of colorful roasted vegetables, creating a harmonious blend of textures and flavors. For the best version of this dish, head to Seattle's iconic seafood restaurants or try making it at home with fresh, high-quality ingredients.
35 min
4
400 calories
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