Salmon, Red Quinoa, and Arugula Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Spicy harissa, a hot pepper sauce, plays off sweet raisins perfectly. Murphy Ingredients:
1 cup white wine |
4 skinless salmon fillets (3 ounces each) |
1 white onion, sliced |
3 sprigs thyme |
1/2 cup red quinoa |
1/2 cup canned chickpeas, rinsed and drained |
1/4 cup golden raisins |
1 teaspoon turmeric |
1 teaspoon ground cumin |
1 teaspoon ground cinnamon |
1 teaspoon paprika |
1 teaspoon cayenne pepper |
2 cups arugula |
juice of 2 lemons |
1 1/2 tablespoons olive oil |
4 tablespoons harissa (available at whole foods market) |
1/2 cup cilantro leaves |
2 tablespoons toasted slivered almonds |
Directions:
1. In a large pot, boil wine and 4 cups water.
2. Add salmon, onion and thyme. Reduce heat to simmer; poach salmon until cooked through, about 7 minutes.
3. Remove salmon; cool. In another large pot, boil 4 cups water. Add quinoa and cook until tender, about 11 minutes; drain.
4. In a bowl, mix quinoa, chickpeas, raisins and spices; cool.
5. Toss quinoa-chickpea mixture with arugula. Dress salad with lemon juice and oil. Season with salt and freshly ground black pepper.
6. Divide salad and poached salmon among 4 plates. Top each salmon fillet with 1 tablespoon harissa. Garnish with cilantro and almonds.
7. Per serving: 488 calories, 21 g fat, 4 g saturated fat, 46 g carbohydrate, 7 g fiber, 25 g protein Nutritional analysis provided by Self
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