This America Makes Dinner Recipe was created by Shauna and Daniel Ahern, authors of Gluten Free Girl: How I Found the Food That Loves Me Back, Gluten-Free Girl and the Chef, and GlutenfreeGirl.com.
They created this meal to use ingredients showing up in markets in the spring and early summer, for a meal that sings of the new season.
Shauna and Daniel Ahern
MAIN INGREDIENTS: salmon, asparagus, peas, rhubarb, quinoa, yogurt
- 1 cup quinoa
- 1 large bunch fresh asparagus, woody ends removed
- 1 cup fresh English peas
- 4 stalks fresh rhubarb, chopped into bite-sized pieces
- Kosher salt and cracked black pepper
- 2-4 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 2 cups low-fat plain yogurt
- 3 tablespoons fine-chopped fresh dill
- 1/2 teaspoon cracked black pepper
- 12 ounces fresh wild Alaskan salmon
- 2 tablespoons olive oil
- Serve with: sliced peaches or mango
- COOKING THE QUINOA: Put 2 cups water into a large pot. Bring it to a boil. Add the quinoa, 1-2 tablespoons of the olive oil, and salt. When the water returns to a boil, turn the heat down to medium-low. Simmer, with the lid on, until the quinoa has absorbed the water and has turned fluffy, about 12 to 15 minutes. Remove from heat and let stand with the lid on for 25 minutes. Fluff up the quinoa with a fork then pour it onto a baking sheet to cool.
- ROASTING THE VEGETABLES: Preheat the oven to 500 degrees. Coat the vegetables with 1-2 tablespoons of olive oil, as well as a pinch of salt and pepper. Roast until the vegetables have begun to soften, about 8 to 10 minutes. Remove them from the oven and set aside. You can turn off the oven.
- MAKING THE DRESSING: Stir together the yogurt, dill, and pepper. Taste. Season with more pepper, if you wish. Set aside.
- SEARING THE SALMON: Sprinkle the salmon with pinch of salt and pepper. Put a cast-iron skillet on high heat. Pour in the olive oil Lay the salmon, skin-side down, into the hot oil. Sear until the skin has crisped and the salmon has started to turn a lighter pink, about 4 to 5 minutes. Flip over the salmon and cook until the internal temperature has reached 120 degrees, about another 5 minutes. Remove the skillet from the burner.
- Put the quinoa in a large bowl. Rough chop all the roasted vegetables and add them to the quinoa. Break the seared salmon into pieces and tumble them in the salad. Toss the salad. Mix in some of the dill-yogurt dressing and toss with a slotted spoon.
- Divide the salad into four bowls. Put the remaining dill-yogurt dressing on the table in case anyone wants more.
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