Wine Poached Salmon with Herbed Quinoa
A beautifully poached piece of salmon is clean tasting, light and produces a wonderful aroma throughout the house . The key is the temperature of the poaching liquid and the flavorings used.
Yield: 4 servings
2 cups quinoa
2 cups vegetable broth, low-sodium
3 tablespoon olive oil, divided
1 medium shallot, minced
1 medium clove garlic, minced
1 celery stalk, 1/4 inch dice
1/2 red bell pepper, 1/4 inch dice
1 tablespoon lemon juice
1 tablespoon minced flat-leaf parsley
1 tablespoon minced cilantro
1/4 cup pine nuts, toasted
Kosher salt and freshly ground black pepper
3 cups water
1-1/2 cups dry white wine
1large shallot, chopped
3 thyme sprigs
4 (5-ounce) salmon filets, skin-off and pin-bones removed
1/4 cup plain yogurt
1 tablespoon lemon juice
1 tablespoon cilantro, minced
1 tablespoon parsley, minced
To prepare quinoa: Place the quinoa in a large colander and rinse with cold running water until the water is clear, about 2 minutes. In a medium saucepan, add 2 tablespoons olive oil and heat over medium heat. When the oil is shimmering, add the shallot and cook until tender, about 5 minutes. Add the celery and red pepper and continue to cook until tender, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Transfer the quinoa to the saucepan, add the broth. Increase the heat and bring to a boil. Reduce the heat to medium-low, cover and simmer until the water is absorbed and the quinoa is tender, about 20 minutes. Transfer the quinoa to a bowl and using a fork, fluff until all the grains are light.
Using a silicone spatula, stir in the remaining oil and juice and cool until room temperature, about 5 minutes. Stir in the herbs and pine nuts, taste and season with salt and pepper.
To cook salmon: In a large nonstick skillet, combine the water, wine, shallot and thyme and bring to a boil. Reduce the heat, cover and simmer until fragrant, about 4 minutes. Season the salmon with salt and pepper. Carefully place the salmon fillets into the poaching liquid, cover and cook on a low heat until just cooked, about 6 minutes. Using a slotted spoon, remove the fillets to remove any excess liquid, and pat-dry with towels before setting onto plates.
Yogurt sauce: In a small bowl, thoroughly combine the yogurt with the lemon juice and herbs.
To serve: Divide the herbed quinoa between 4 warmed dinner plates. Place the salmon on the top of the quinoa, top with a dollop of yogurt sauce and serve immediately.