Late Spring cooking should be fresh and easy. With all of the wonderful fruits and veggies making their way into the markets, there’s plenty of reasons to put a quick and delicious meal on the table once in a while.
This dinner, inspired by my leafing though Bon Appetit magazine which I started receiving free for some unknown reason, takes about 25 minutes tops. Plus it’s healthy, fresh, seasonal, and delicious, especially when enjoyed at sunset on the patio.
Start by cooking off your quinoa so it has a chance to cool. Then prepare your poaching liquid. Poaching salmon is about as easy as it gets, and there’s really no guesswork involved. Bring your liquid just to a boil, turn off the heat, plop in your salmon, and wait 10-15 minutes (depending on how pink you like your center).
And the sauce is also a breeze, throw everything in the blender and give it a whirl.
While your salmon is poaching you can finish off your quinoa tabbouleh. Quinoa is a superfood! It’s a cinch to make (see below) and is a complete protein high in plenty of vitamins. Eat it often. It has a bit of a nutty flavor on its own served hot, but also goes well in cold salads. The tabbouleh is crunchy from the hothouse cucumbers, tangy from the acids, and fresh tasting from the parsley. A winner with the salmon and creamy avocado sauce.
25 minutes to a healthy dinner your family will love. Ain’t that a treat.