-
1
For the quinoa:
-
2
Preheat the oven to 350F.
-
3
Spread the pine nuts on a baking sheet in 1 layer and toast until golden brown, 5 to 6 minutes.
-
4
Chop medium-coarse and reserve.
-
5
In a medium skillet, heat the olive oil over medium heat until almost smoking and saute the onion for 1 minute.
-
6
Add the carrots and the mushrooms and saute 1 minute.
-
7
Add the quinoa and Saute 1 minute.
-
8
Add the chicken stock, raise the heat to high, and bring to a boil.
-
9
Reduce the heat to medium and simmer until the quinoa is tender, about 15 minutes, adding extra stock if it dries out.
-
10
Transfer to a strainer if there is excess liquid, then return to the pot, season with salt and pepper, and stir in the nuts and parsley.
-
11
Reserve, keeping warm.
-
12
For the salmon:
-
13
If you are going to finish the salmon in the oven, preheat to 400F.
-
14
Season the salmon with salt and pepper.
-
15
In a large nonstick skillet, heat the oil over medium-high heat until shimmering.
-
16
Add the salmon flesh-side down and sear 3 to 4 minutes, add the butter, turn over the fish, and cook another 3 to 4 minutes on the other side.
-
17
Or sear flesh-side down, then place in the preheated oven until medium rare, about 5 minutes.
-
18
Then add butter and sear the other side until brown.
-
19
Remove from the pan.
-
20
To serve:
-
21
Mound about 1/2 cup of quinoa in the center of each warm serving plate.
-
22
Place a portion of salmon on top of the quinoa and drizzle the carrot oil around the salmon.
-
23
Good, chewy substitutes for quinoa:
-
24
Wild Rice with Pine Nuts or Curried Couscous
-
25
Substitutes for carrot oil:
-
26
Basil Oil, Curry Oil--especially nice if you substitute curried couscous--Beet Oil, or Roasted Garlic-Black Olive Oil
-
27
For the fish, substitute boneless, skinless chicken breasts.
