Wednesday, February 15, 2012
Dinner for One: Salmon Salad over Greens and Quinoa
Easy Dinner (or pack it for lunch) for One:
Salmon Salad over Steamed Kale and Leftover Quinoa
*feel free to substitute any steamed green and leftover grain
Steamed Kale (or other green): Wash and destem your kale, rip into smallish pieces and steam for about 3 minutes so that the leaves are still bright green but tender. Drain and lay on your plate as the base.
Leftover quinoa (or other grain): You made a double batch last night for dinner, remember? Ah, well it's a good trick for next time! If not, quinoa is the quickest option for a whole grain, as it only take about 20 minutes to prepare. Spoon about 1/2 cup (cold or warm) on top of your greens.
1 cup quinoa : 2 cups water (or broth)
1. Using a fine mesh strainer, rinse quinoa with cool water until the water runs clear. (You MUST rinse quinoa to remove its natural dusty bitter coating.)
2. Combine with water in a saucepan. Cover and bring to a boil.
3. Reduce heat to a simmer and continue to cook covered for 15 minutes, until all water is absorbed.
4. Remove from heat and let stand for 5 minutes covered, fluff with a fork. Voila!
Salmon Salad: Drain one can of wild salmon and combine in a bowl with a spoonful of mayo, juice of at least half a lemon, black pepper and your choice of about 1 cup or more of finely chopped extras:
- kale stems
- radishes (red, daikon, whatever)
- soaked/softened seaweed
- bok choy
...and whatever's in the fridge or that you can dream
I also love adding a splash olive brine/juice and olive oil into the mix. This salmon salad is also great with crackers or sliced rounds of daikon radish and a fresh green salad.