Moroccan Steamed Salmon with Quinoa and Carrots

By pattie_d

Ingredients

• 1/2 cup quinoa
• 1 cup water
• Kosher salt
• 1 carrot, finely diced
• 2 cups cilantro leaves, plus more for garnish
• 1 clove garlic, crushed
• 2 tablespoons lemon juice
• 3 tablespoons olive oil, plus more for brushing
• 1/2 teaspoon cumin powder
• 1/4 teaspoon red chile flakes
• 2 5-oz. fillets wild salmon, skin removed
• Freshly ground black pepper

Details

Servings 2
Adapted from wholeliving.com

Preparation

Step 1

Rinse quinoa under cold water. In a small saucepan, bring water and 1/4 tsp. salt to
a boil. Add quinoa and carrots and bring to a boil, then reduce heat and simmer, covered, for 20 minutes. Let quinoa rest, covered, for 10 minutes, then fluff with a fork.

Combine cilantro, garlic,
lemon juice, olive oil, cumin,
chile flakes, and 1/2 tsp. salt in a food processor. Process
until smooth.

Lightly season salmon with salt. Brush bottom of a metal steamer basket with oil. (If
using a bamboo steamer, line bottom with a large leaf of lettuce or a piece of parchment
paper.) Arrange fish in steamer and set over boiling water, covered, for 6 to 9 minutes,
or until fish is cooked through.

Lift fish out of steamer. Serve over quinoa. Spoon cilantro sauce on top and garnish with fresh cilantro leaves.