Since we have both been diagnosed with a not so healthy level of cholesterol, I've taken command of our diet and cook most of our meals. No more cheeseburger and creamy pasta from Chef. Sniff-Sniff…But, on the bright side, after one year on the island, I have finally put my hands on some salmon. I don’t know about you, but for us here, on the remote part of the island, salmon is not easy to find. And as a good supply call for a good meal, I looked around on the internet for a healthy salmon recipe and found something inspiring on Jamie Oliver website (http://www.jamieoliver.com). I, unfortunately, did not have all the ingredient available so I came up with a little variation.
This is an easy to make meal, perfect for dinner.
Ingredients for 2 portions:
· 150 g of quinoa
· 1 zucchini
· 2 salmon filets
· 1 lemons
· 4 tablespoons natural yogurts
· Extra virgin olive oil
· 1 bunch of mixed fresh herbs, such as chives, parsley, dill
- Prepare the quinoa
Rinse the quinoa under cold running water to remove its bitter flavor. Tip into a pan and add double the amount of salted water. Place over a medium heat and bring to the boil. Reduce to a simmer for 10 to 15 minutes, or until tender and the liquid is absorbed. then squeeze over the juice of half a lemon. Season with a good pinch of sea salt and black pepper, fluff it with a fork and set aside
- Prepare the salmon
Preheat the oven to 180ºC. Place the salmon individually over a sheet of aluminum, top each piece with some fresh tarragon and sliced shallots, add salt & pepper and a dash of olive oil. Fold the paper to seal and place on a baking pan. Place in the oven for 15 min.
In my recipe, I cooked the salmon “en papillote” because it is safer (you can’t burn it), and our salmon was frozen, I was worried about it turning dry on the pan…but you can griddle it on each side if you have a fresh one.
- Prepare the zucchini
Rinse the zucchini well and cut off the ends. Lay the zucchini down on the cutting board and use a vegetable peeler to shave it into ribbons. Heat 1 Tbsp. olive oil in a large skillet over medium heat. Once it is hot, add the zucchini ribbons. Sauté, stirring carefully, until the zucchini has softened and turned bright green (about 7-10 minutes). Season with salt & pepper to taste.
- Prepare the dressing
Make a dressing by squeezing the remaining lemon juice into a small bowl, then add the yogurt, the remaining fresh herbs and 2 tablespoons of oil, and stir to combine. Season with salt and pepper to taste.
- Plate the food
Pile the quinoa on a plate and arrange the zucchini (you can use a fork and turn like if it was spaghetti). Put the salmon on top of the quinoa. Dot over the yogurt dressing.
Et voila, a beautiful and delicious meal!
Photo at the top: © Photo courtesy of Jamie Oliver enterprises
Photo at the bottom: © Photo courtesy of my phone which wasn't in the mood of taking a good shot.