Salmon and Greens – power food!

4 skin-on salmon filets

Salt and freshly ground black pepper

1 ½ tablespoons canola, vegetable, or olive oil

2 cups chicken or vegetable stock

1 cup rinsed quinoa

1 cup baby spinach – chopped (or use watercress or pea or wasabi shoots!)

1 bunch Asian greens (Chinese broc recommended) – finely diced

½ bunch Spring Onion – finely diced

½ bunch fresh coriander (optional) – finely diced – roots and all!

½ cup crumbled feta cheese (optional)

½ Cup roasted pine or other nuts

2 tablespoons fresh squeezed juice from 1 lemon

1 to 2 tablespoons extra-virgin olive oil

Season the salmon with salt and pepper. Heat the oil in a 25 -30 cm pan over medium-high heat until hot. Add the salmon skin-side down and cook without moving until skin is crisp, 2-3 minutes. 

Carefully remove salmon with a thin metal fish spatula and set on a large plate skin-side-up. In the same pan, bring 2 cups of water to an active boil and generously season with salt. Add the quinoa and allow to cook for 9 minutes.

 Lower the heat to medium-low, stir fry in the veg, and spring Onion till tender. Add feta and place the salmon back on top, skin-side up, cover and cook gently until the salmon is barely cooked through, 2 to 3 minutes longer.

Portion out the quinoa and salmon and drizzle with fresh lemon juice and extra-virgin olive oil. Serve immediately. – So yumm! Don’t forget to eat the crispy skin – it’s the best part and most nutritious too!