Grilled Salmon with Kale and Quinoa | Emeril Lagasse

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese is lower in fat and has a tangy flavor.

salmon fillets

🥗Healthier: trout fillets

💰Cheaper: canned salmon

Canned salmon is a budget-friendly option with similar taste.

quinoa

🥗Healthier: farro

💰Cheaper: rice

Rice is a more economical grain option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative with a neutral flavor.

Rough chop dried cherries and roast shallots or red onion.

Add balsamic vinegar to the roasted shallots and cherries to create a flavor base.

Add quinoa to the mixture and season with salt and white or dark pepper.

Pour in low sodium chicken broth at a 2:1 ratio (two parts liquid to one part quinoa).

Discuss the importance of knowing the source of farm-raised salmon and prefer wild king salmon.

Heat a non-stick anodized pan and season it with salt and pepper.

Sauté the wild salmon in the pan with the skin on.

Add onion, thyme, and olive oil to the pan, then add kale to sauté.

Combine cooked quinoa with roasted shallots in a serving dish to create a base.

Layer sautéed kale on top of the quinoa base.

Place the sautéed salmon on top of the kale and quinoa mixture.

Drizzle a mixture of lemon juice, olive oil, and mustard over the assembled dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens