Salmon, Red Quinoa, and Arugula SaladClaire Benoist
Spicy harissa, a hot pepper sauce, plays off sweet raisins perfectly. —Murphy
Recipe information
Yield
Makes 4 servings
Ingredients
1 cup white wine
4 skinless salmon fillets (3 ounces each)
1 white onion, sliced
3 sprigs thyme
1/2 cup red quinoa
1/2 cup canned chickpeas, rinsed and drained
1/4 cup golden raisins
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon paprika
1 teaspoon cayenne pepper
2 cups arugula
Juice of 2 lemons
1 1/2 tablespoons olive oil
4 tablespoons harissa (available at Whole Foods Market)
1/2 cup cilantro leaves
2 tablespoons toasted slivered almonds
Preparation
Step 1
In a large pot, boil wine and 4 cups water.
Step 2
Add salmon, onion and thyme. Reduce heat to simmer; poach salmon until cooked through, about 7 minutes.
Step 3
Remove salmon; cool. In another large pot, boil 4 cups water. Add quinoa and cook until tender, about 11 minutes; drain.
Step 4
In a bowl, mix quinoa, chickpeas, raisins and spices; cool.
Step 5
Toss quinoa-chickpea mixture with arugula. Dress salad with lemon juice and oil. Season with salt and freshly ground black pepper.
Step 6
Divide salad and poached salmon among 4 plates. Top each salmon fillet with 1 tablespoon harissa. Garnish with cilantro and almonds.
Nutrition Per Serving
Per serving: 488 calories
21 g fat
4 g saturated fat
46 g carbohydrate
7 g fiber
25 g protein
#### Nutritional analysis provided by Self
