Moroccan Steamed Salmon with Quinoa and Carrots

By á-2799

Amazing!

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

Preparation

Step 1

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.
2. Combine cilantro, garlic, lemon juice, olive oil, cumin, chile flakes, and 1/2 tsp. salt in a food processor. Process until smooth.
3. 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.
4. Lift fish out of steamer. Serve over quinoa. Spoon cilantro sauce on top and garnish with fresh cilantro leaves.