The star of the dish is the crispy-skin salmon of course. The salmon goes perfectly with the bright-lemony herbed quinoa and yogurt sauce.
If you’ve been trying to eat healthier, I have a great recipe for you. The star of the dish is the crispy-skin salmon of course. This has to be one of my favorite ways to prepare salmon. It’s so simple and versatile, and the crispy skin might be the best part.
The salmon goes perfectly with the bright-lemony herbed quinoa. I chose parsley, dill and chives here, but feel free to switch it up with whatever you like most. Same goes for the kale. If you make this in the spring or summer, chose any seasonal vegetable you prefer! The yogurt sauce helps bring this whole dish together. It’s tangy and helps cut through the rich salmon.
- For the salmon:
- 3, 4oz skin-on, center-cut salmon fillets
- 50/50 mix of olive oil and vegetable oil, for frying
- For the quinoa:
- 1C dry quinoa
- ¼ C extra virgin olive oil
- 1 ½ T lemon juice
- ½ cup parsley, chopped
- ½ cup dill, chopped
- 2T finely chopped chives
- For the kale:
- 1 bunch kale, ribs removed and chopped into 1-inch thick strips
- 2T extra virgin oil
- 1 clove garlic, skin removed
- 1 pinch crushed red pepper flakes
- For the yogurt sauce:
- ¾ C plain yogurt (I used 2% Greek)
- 1 small clove garlic, grated
- 1 tsp lemon juice
- ¼ tsp lemon zest
- Extra virgin olive oil, for drizzling
- Kosher salt and fresh cracked black pepper
- For the quinoa, bring a pot of water to a boil. Add quinoa and cook for 10 minutes, or until just cooked through. Drain and transfer to a bowl. Stir in oil and lemon juice, and season with salt and pepper to taste. Set aside (can eat warm or at room temperature).
- While the quinoa cooks, prepare the kale. Add oil, garlic and red pepper to a large sauté pan. Turn heat to medium. After garlic sizzles for about 30-60 seconds, stir in kale and season with salt and pepper. Add 1-2 tablespoons of water, or more as needed, to help steam kale and prevent it from burning. Sauté 5-7 minutes or until wilted and tender with a slight bite. Discard garlic. Turn off heat and keep warm in pan.
- While kale cooks, prepare the yogurt sauce. In a small bowl, stir together the yogurt, grated garlic, juice, zest and salt, to taste. Top with a drizzle of oil and cracked black pepper. Set aside.
- For the salmon, heat a large sauté pan to medium to medium-high heat. Pat fish dry, and season with salt and pepper. Add enough oil to coat the pan. Place salmon, skin side down, pressing each piece flat against the pan for 30 seconds to discourage it from curling up. Cook on first side for 4-6 minutes or until about ⅔ of the way cooked through, and skin is crispy. Adjust heat, as needed, to prevent skin from burning. Cook on reverse side 2-4 minutes or until cooked to desired doneness.
- Toss fresh herbs into quinoa. To serve, spoon quinoa on the bottom of each bowl. Top with a piece of salmon and place kale on the side. Serve with yogurt sauce. Enjoy.