Wednesday, June 4, 2014

Mustard-Shallot Salmon with Lemon-y Quinoa

Welcome to Boston!  We arrived here on Saturday, and have been busy getting settled and exploring the area.  Our boxes haven't arrived yet, so we haven't cooked anything too exciting yet, but we did make pizza in our new kitchen (yum!).

This recipe is from a couple of weeks before we moved, and I'm excited to try it out again soon once all our pots and pans get here.  The sauce on the salmon is fantastic, combining mustard, shallots, brown sugar, and white wine.  I wasn't 100% sure of the flavor combinations before I made it, but they worked out really well.  Instead of rice, which is what I would often serve with fish, I made quinoa with lemon and basil.  It was a great way to add color and texture, and also makes the dish a little healthier.  Round things out with simple roasted green beans (toss with olive oil, salt, and pepper and pop in a 400 degree oven until tender).


Mustard-Shallot Salmon with Lemon-y Quinoa (adapted from Cooking Light)
Serves 4

2 cups water
1 cup quinoa
Salt
2 T minced basil
1/2 tsp lemon zest
Juice of 1/2 lemon
Freshly ground pepper
Cooking spray
1 T butter
1 medium shallot, minced
1/4 cup dry white wine
2 T whole-grain mustard
1 T brown sugar
4 salmon fillets (about 6 ounces each)

1. Prepare the quinoa: Bring the water to a boil in a saucepan.  Add the quinoa, and season generously with salt.  Return to a boil, and then reduce to a simmer and cover.  Cook for about 12 minutes, then drain any remaining water.  Return the quinoa to the pot, cover, and let rest while you prepare the rest of the meal.  When ready to serve, stir in the basil, lemon zest, and lemon juice, and season with salt and pepper.
2.  Preheat the oven to 350 degrees.  Line a sheet pan with foil and spray with oil.
3.  Prepare the mustard-shallot glaze: Melt the butter in a large, non-stick skillet over medium heat.  Add the shallots, and cook for 3-4 minutes, until softened but not browned.  Add the wine, and continue to cook until it has mostly evaporated.  Stir in the mustard and brown sugar, and stir until the sugar has melted.  Remove from the heat.
4. Prepare the salmon: Place the salmon skin-side-down on the prepared baking sheet.  Season with salt and pepper.  Spread half of the mustard-shallot mixture on the salmon fillets.  Bake 12 minutes, until cooked through.  Spread the remaining mustard-shallot mixture over the salmon.  Serve with the lemon-y quinoa.


Apparently Dunkin' Donuts is very big in Boston! :)

4 comments:

  1. Hahaha, Boston runs on Dunkin'.

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  2. This is one perfect meal, Sara! I love all the components. Have you moved to Boston? You have to go to Flour Bakery soon. : )

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    1. Yes, we moved last Saturday/Sunday! Loving Boston/Cambridge so far. Flour Bakery is definitely on my list! I have their cookbook and now I'm excited to go there in person. :)

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  3. LOL! Love the donut pic. And yes they are very big here, I hate Dunkin Donuts. Krispy Kreme is the bomb. I mean if you're going to have a donut with all the calories make it a good one with plenty of glaze.

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