Moroccan Steamed Salmon with Quinoa and Carrots

The subtle, nutty flavor of quinoa goes well with steamed salmon and Moroccan spices.

  • Servings: 2
Moroccan Steamed Salmon with Quinoa and Carrots

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


  1. 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.

  2. Combine cilantro, garlic, lemon juice, olive oil, cumin, chile flakes, and 1/2 tsp. salt in a food processor. Process until smooth.

  3. 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.

  4. Lift fish out of steamer. Serve over quinoa. Spoon cilantro sauce on top and garnish with fresh cilantro leaves.


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