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Pan-Seared Salmon with Lemon-Dill Sauce and Quinoa Salad
Created by: Howcan Team
Ingredients
- 4 salmon fillets (6 oz each)
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/4 cup fresh lemon juice
- 2 tablespoons chopped fresh dill
- 1 cup quinoa
- 2 cups water
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/4 cup chopped fresh parsley
- 1/4 cup feta cheese, crumbled
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1/4 cup extra virgin olive oil
Instructions
- 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 and let it cool.
- Season the salmon fillets with salt and pepper. In a large skillet, heat 1/4 cup of olive oil over medium-high heat. Add the salmon fillets and cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.
- In a small bowl, whisk together the lemon juice, chopped dill, and a pinch of salt and pepper. Drizzle the lemon-dill sauce over the cooked salmon fillets.
- In a large bowl, combine the cooked quinoa, diced cucumber, chopped red onion, chopped parsley, and crumbled feta cheese. In a small bowl, whisk together the red wine vinegar, Dijon mustard, and extra virgin olive oil. Pour the dressing over the quinoa salad and toss to combine.
- Serve the pan-seared salmon with the lemon-dill sauce alongside the quinoa salad. Enjoy!
The history of Pan-Seared Salmon with Lemon-Dill Sauce and Quinoa Salad can be traced back to the Pacific Northwest, where the abundance of fresh salmon inspired chefs to create this flavorful dish. The succulent salmon is seared to perfection, locking in its natural juices and creating a crispy outer layer. The zesty Lemon-Dill Sauce adds a burst of citrusy freshness, perfectly complementing the rich flavor of the salmon. The Quinoa Salad, with its nutty and earthy undertones, provides a delightful contrast in texture and taste. This dish has become a staple in many upscale restaurants across the United States, particularly in Seattle and Portland. For the best version of this dish, sourcing high-quality, fresh salmon is crucial, as well as using the finest dill and organic quinoa. The Pacific Northwest's commitment to sustainable and locally sourced ingredients has also influenced the popularity of this dish, making it a favorite among health-conscious foodies. Whether enjoyed at a trendy bistro in Seattle or a cozy coastal restaurant in Oregon, Pan-Seared Salmon with Lemon-Dill Sauce and Quinoa Salad is a must-try for seafood enthusiasts.
30 min
4
350 calories
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