Moroccan Steamed Salmon with Quinoa and Carrots
The subtle, nutty flavor of quinoa goes well with steamed salmon and Moroccan spices.
- Servings: 2
Source: Whole Living, January/February 2011
- 1/2 cup quinoa
- 1 cup water
- Kosher salt
- 1 carrot, finely diced
- 2 cups cilantro leaves, plus more for garnish
- 1 clove garlic, crushed
- 2 tablespoons lemon juice
- 3 tablespoons olive oil, plus more for brushing
- 1/2 teaspoon cumin powder
- 1/4 teaspoon red chile flakes
- 2 5-oz. fillets wild salmon, skin removed
- Freshly ground black pepper
Rinse quinoa under cold water. In a small saucepan, bring water and 1/4 tsp. salt to a boil. Add quinoa and carrots and bring to a boil, then reduce heat and simmer, covered, for 20 minutes. Let quinoa rest, covered, for 10 minutes, then fluff with a fork.
Combine cilantro, garlic, lemon juice, olive oil, cumin, chile flakes, and 1/2 tsp. salt in a food processor. Process until smooth.
Lightly season salmon with salt. Brush bottom of a metal steamer basket with oil. (If using a bamboo steamer, line bottom with a large leaf of lettuce or a piece of parchment paper.) Arrange fish in steamer and set over boiling water, covered, for 6 to 9 minutes, or until fish is cooked through.
Lift fish out of steamer. Serve over quinoa. Spoon cilantro sauce on top and garnish with fresh cilantro leaves.