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Nutrition: Herb-crusted salmon and red quinoa pilaf

November 20, 2014

Executive Chef Kristina O’Donnell from Sycamore Medical Center created this recipe to help you put a healthful twist on your traditional bird and stuffing for the holidays. The cranberries, apples, and pecans in the pilaf give this dish a festive edge that works all winter long.

Serves: 4–6 people

Herb-Crusted Salmon

Ingredients for Salmon

4–6 fresh salmon filets, about

6 ounces each

1 cup panko bread crumbs

1 tablespoon fresh thyme, chopped

2 tablespoons fresh basil, chopped

2 tablespoons fresh parsley, chopped

1 teaspoon sea salt

½ teaspoon black pepper, ground

2 tablespoons olive oil

Ingredients for Dijon Mayonnaise Spread

½ cup mayonnaise with olive oil

3 tablespoons Dijon mustard

1 tablespoon whole-grain mustard

½ teaspoon salt

½ teaspoon black pepper, ground

Directions

  1. Preheat oven to 350 degrees.
  2. In small mixing bowl, combine panko, thyme, basil, parsley, salt, black pepper, and olive oil. Mix well and set aside
  3. In another small bowl, combine mayonnaise, Dijon, whole-grain mustard, salt, and black pepper.
  4. On a parchment-lined sheet tray, arrange salmon _ lets and season with salt and pepper. Spread 1–2 tablespoons of Dijon mayonnaise over the surface of the salmon filets.
  5. Press 1–2 tablespoons of herbed panko crumbs on top of the mayonnaise.
  6. Place fish in the oven for about 10–15 minutes until the bread crumbs begin to brown.
  7. Serve salmon with sautéed asparagus and red quinoa pilaf.

 

Red Quinoa Pilaf

Ingredients

4 cups red quinoa, cooked in vegetable or chicken stock

¼ cup yellow onion, diced

¼ cup celery, diced

2 tablespoons olive oil

1 small Granny Smith apple, diced small

1 cup vegetable or chicken stock

1 tablespoon fresh thyme, chopped

2 tablespoons fresh parsley, chopped

2 tablespoons toasted pecans, chopped

2 tablespoons dried cranberries

Salt and pepper to taste

Directions

  1. Cook quinoa according to package directions and set aside.
  2. In medium sauté pan over medium heat, sweat yellow onion and celery in olive oil. When onions become translucent, add diced apples and continue to sauté about 5 minutes.
  3. Add stock, thyme, and parsley. Bring to a simmer. Add the cooked quinoa to the pan and warm through.
  4. Add toasted pecans and dried cranberries, and season with salt and pepper.

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