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RECIPE ARCHIVE
Chocolate Hazelnut Bread Pudding with Orange CrèmePoached Salmon with Quinoa, Savoy Cabbage, and Soy Grilled Salmon with Tomato Cucumber Gazpacho Seared Salmon over Wild Mushroom Risotto Scallops with Parsnip Puree and Port Wine Glaze Chicken Cutlets with Butternut Squash and Apples Grilled Swordfish with Tomato Bread Salad Spaghetti with Broccoli Rabe and Shitake Mushrooms Brussel Sprouts Carrot & Autumn Pesto Crostini Green Beans with Leeks and Toasted Pine Nuts
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POACHED SALMON WITH QUINOA, SAVOY CABBAGE, AND SOY
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Ingredients for salmon
2-3 lbs of salmon side (skinned and bloodline removed)
Chopped fresh thyme, parsley, and tarragon
Zest of one lemon, chopped
2 cups dry white wine
1 cup water
Salt and pepper to taste
Ingredients for the quinoa and cabbage
1 cup quinoa rinsed well
2 cups vegetable broth
1 bay leaf
1 clove garlic
1 shallot minced
1 small cabbage, ribs removed, and chopped
Salt and pepper
Olive oil
Ingredients for soy vinaigrette
1 shallot minced fine
1 tbsp ginger minced fine
Juice from 2 limes
Juice from 1 lemon
½ cup soy sauce
½ tsp sesame oil
1 small jalepeno, diced
½ tsp Dijon mustard
1 tsp honey
¼ cup water
¼ cup vegetable oil
Season salmon with salt and pepper then spread herbs and lemon zest over the top. Pour liquid in appropriate pan around the salmon. Bake at 375 degrees for 20 minutes covered with foil.
In a medium pot, sauté cabbage, garlic, and shallot until lightly browned Add broth and bring to a boil. Add quinoa and simmer for 15 minutes. Remove from heat and cover to rest.
Combine all ingredients for vinaigrette in a mixing bowl, then slowly whisk in vegetable oil.
To plate the dish, arrange quinoa and cabbage mix on to small plates. Remove salmon from poaching liquid and place on top of quinoa. Drizzle soy vinaigrette over salmon and quinoa. Enjoy!!
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