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By Joana Mata
Pan Seared Salmon with Quinoa Risotto
7 steps
Prep:5minCook:30min
Pan seared salmon skillet on a bed of soft, flavorful quinoa 'risotto'. It's a lighter dish than regular risotto, so it's perfect for some warmer days ahead, and is very easy to make.
Updated at: Thu, 17 Aug 2023 04:44:36 GMT
Nutrition balance score
Great
Glycemic Index
47
Low
Glycemic Load
33
High
Nutrition per serving
Calories655.6 kcal (33%)
Total Fat24.8 g (35%)
Carbs70 g (27%)
Sugars12.9 g (14%)
Protein38.3 g (77%)
Sodium957.1 mg (48%)
Fiber6.7 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Dice onion.
Step 2
Rinse quinoa very well and drain.
Step 3
Heat up olive oil in a large non-stick skillet and over medium heat. Add diced onion and sauté for a few minutes until translucent and fragrant.
Step 4
Add quinoa, almond milk, vegetable broth and Italian herbs. Bring to a boil then reduce heat. Cover with a lid and let simmer for 30 minutes. Give it a stir every once in a while. Turn down the heat and add a splash of water if it's drying out before the quinoa becomes soft and creamy.
Step 5
When quinoa is soft and creamy, season with salt and pepper to taste. Set aside and keep warm.
Step 6
Heat up a non-stick skillet over medium heat. Add salmon fillets and let sear for 3-4 minutes on each side. Season liberally with salt and pepper while cooking.
Step 7
Serve seared salmon on top of a bed of quinoa risotto with you favorite vegetables. Enjoy!
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