Any home cook can pull off this undaunting but delightful salmon recipe. Everything gets tossed into the slow cooker for a few hours before the quinoa is added to soak up all of the lemony broth. To make this already healthy meal even more nourishing, reap the rewards of local farm harvests with a side of vegetables. Frost-tolerant spring harvests making appearances this month include snap peas, asparagus, broccoli, spinach, and other leafy greens, which all pair perfectly with this dish.
• 1½ pounds salmon, wild
caught recommended
• ⅛ tsp paprika
• ⅛ tsp cumin
• 3 Tbsp extra virgin olive oil, divided
• 4 large garlic cloves, minced or pressed
• 15 oz mixed pitted olives,
such as green and kalamata
• ⅔ cup dry white wine
• ¼ cup lemon juice
• 10 oz cherry tomatoes
• 1½ Tbsp Italian seasoning
• ½ tsp table salt, plus a pinch
for seasoning
• A pinch of pepper
• ½ cup vegetable broth
• ¾ cup plain dry quinoa
Optional: roasted side veggies such
as asparagus, broccoli, or snap peas
1. Season the salmon with a pinch of salt and pepper, paprika, and cumin. Spread it around with your hands to evenly coat. Slice the salmon into portion-sized pieces.
2. Drizzle 1 tablespoon of olive oil in the bottom of a slow cooker and place the salmon on top, skin side down.
3. In a large mixing bowl, add the remaining olive oil, cherry tomatoes, minced garlic, white wine, lemon juice, olives, Italian seasoning, salt, and broth. Pour the mixture over the salmon and place a lid on the slow cooker.
4. Cook on high for 2 hours. Add in the dry quinoa, making sure not to pour it directly on the salmon. Use a wooden spoon to make sure that every piece of quinoa is submerged in the broth. Place the lid back on, turn the heat to low, and slow cook for 1 hour and 15 minutes.
5. You will know it’s done when all of the liquid is fully absorbed by the quinoa. Sprinkle with parsley, and transfer to plates. Serve with a side vegetable and enjoy!
For more healthy recipes and inspiration, visit RecipeHippie.com.
Farm Fresh Rhode Island, the nonprofit hub connecting farmers and eaters, holds their annual Asparagus Festival on May 5 at Four Town Farm in Seekonk, MA. A farmer-led tour of the asparagus fields is followed up by a meal showcasing the spring vegetable, crafted by local chefs. Find tickets, which sell out fast, at FarmFreshRI.org – also a comprehensive resource for statewide farmers markets. Here’s a handful of winter markets transitioning into the warm-weather seasons:
Newport, Saturdays, 9am-12pm
Saturdays, 9am-1pm
Saturdays, 9am-12:30pm
Fridays, 12-3pm
Saturdays, 9am-12:30pm (except for April 6 & 20)
Sundays, 10am-1:30pm
Comments
No comments on this item Please log in to comment by clicking here