salmon dish

 

How many times have you found yourself hungry and with no energy or idea of what to make for lunch or dinner? I always say that having basic staples in the fridge and pantry help a lot when it comes to make something something last minute, instead of going to the fast food drive-thru. 

When in doubt? Check what’s hiding in your fridge. Most likely you can whip up something in no time. I had Brussels sprouts, cauliflower and spinach. Quinoa is a staple at my house, so versatile, I use it for breakfast, lunch/dinner and even dessert! I also try to keep some good protein choices in the freezer like wild salmon. This almost one-pot meal was made in less than 15 minutes (minus defrosting time) and even had left overs for my lunch the next day 🙂

 

Ingredients:

  • 1 fillet wild salmon (or sustainable, avoid farmed fish if you can)
  • 2 cups chopped caulifrower
  • 3 handfuls of spinach
  • 1 cup of brussels sprouts
  • 1 cup of quinoa
  • 1/4 cup lentils
  • 4 cloves of garlic (I like mine garlicky)
  • 1 tsp grated ginger
  • salt & pepper
  • spices (turmeric, cumin, cayenne)
  • 2 tbsp Tamari sauce (or soy sauce)
  • 2 tbsp coconut vinegar (or rice vinegar)

In a deep skillet (or wok) cook the defrosted salmon with salt & pepper in a bit of oil. 

Once both sides are seared but half way cooked, throw in the chopped veggies.

The sauce is made in the same pot as with the salmon and veggies. I simply added the Tamari sauce, coconut vinegar ginger, garlic and spices as I was finding them 😉 I literally threw all in the skillet and covered so it could steam and finish cooking the salmon. Ta-da!!!!

Served with quinoa-lentils (w garlic, tumeric, spices). Cooked the lentils along with the quinoa which only took less than 15 minutes. It measures 1 part of quinoa+lentil and 1 part water, you can add more if want more sticky.

Since I had some home-grown tomatoes, the last ones of the season. And let me just tell you how grateful I am for them, they didn’t die on me after the few rain storms we’ve been getting. 

Drizzled with rocoto hot sauce, sorry guys, that I brought from my trip to Peru 😉


That is it!!! All took 15 minutes. So really guys! as long as you have staple items in your fridge (at least 3 veggies) and a protein, you can cook a quick, delicious and nutritious meal in no time!!!
What’s your excuse? —- None.