QUINOA SALAD:
Ingredients:
- 1 cup quinoa
- 3 medium tomatoes (chopped)
- ¼ cup red onion (finely chopped)
- 3-5 garlic cloves (minced)
- ½ inch ginger (minced)
- 1 cucumber (chopped)
- 1/3 yellow pepper (chopped)
- 1 carrot (thinly sliced)
- ¼ cup parsley or cilantro (chopped)
- 3 Tbsp apple cider vinegar
- 2-3 Tbsp olive oil
- 2 Tbsp lemon juice
- Salt to taste
Method:
- Add 1 cup quinoa to 2 cups water and bring to a boil.
- Reduce heat, cover, and simmer 10-15 minutes (I find it usually takes about 15 minutes).
- Place cooked quinoa in bowl and let cool—doesn't have to cool completely—by the time you get your other ingredients prepped, the quinoa will be cool enough.
- Add vinegar, olive oil, salt, and stir well. Add onion, ginger, and garlic. I usually chop the onion fine and MINCE the garlic and ginger VERY WELL.
- The raw garlic and ginger adds lots of flavor and nutrition.
- Give the bowl a good stir and get these ingredients mixed thoroughly.
- Add yellow pepper (red pepper is fine, but yellow makes a nice color contrast), cucumber, carrot.
- Sometimes I also add green onions—or even diced jalapenos if I'm looking for a little kick—feel free to experiment with any vegetables you enjoy in a raw state.
- Mix ingredients and then add the tomatoes.
- I like to add the tomatoes last so they don't get too beat up by the spoon.
- If you've got some parsley or cilantro on hand, throw that in as well. I make sure I've got some cilantro on hand when I'm making this dish.
- A bit of lemon juice is a nice finish and will also help keep the colors of the dish vibrant.
BROILED SALMON:
Ingredients:
- Salmon
- Dried Dill Powder
- Dried Lemon Peel
- 1 fresh lemon (sliced)
- Salt (to taste)
- Oil
Method:
- Oil the bottom of a pan and add salmon (skin side down if the fillet has skin).
- Season salmon as desired (Wild Bill uses a combination of dill and dried lemon peel).
- Slice one lemon and ring the edges of the salmon.
- This will protect the edges of the fish from becoming overcooked as it broils, and also impart a lemony flavor--as well as provide the perfect garnish.
- Place salmon 5-6 inches from broiler and broil on high heat for 4 minutes, then flip and broil the other side for 4 minutes.
- Adjust time as needed if you have a particularly dinky or gargantuan piece of fish.
- You can test for doneness by separating the flakes with a fork.
- Fish will taste fantastic if it is not OVERCOOKED, and salmon is particularly delicious on the rare side.
- Remember, fish will continue to cook even after it is removed from the broiler so be mindful of overcooking.
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