Salmon with Tomato Basil Quinoa

We love quinoa!  Sometimes.  Almost mostly.  Well, it's really more like I feel that we're supposed to love it.  It's everywhere these days.  But actually, despite its trendy-ness, we don't really like it all that much unless it's flavored up.  If it is, though, it's great.  Sticks to a spoon better than rice and couscous, so the little ones don't have too much trouble, and of course it is so good for you.  This is a great combo for when you have good, fresh tomatoes in season.  

Salmon with Tomato Basil Quinoa

Ingredients

• 4-5 shallots, finely diced
• 1/4 cup olive oil
• Salt and pepper
• 2 cups quinoa
• 3 cups chicken stock (or veg. stock, or water)
• 2 salmon fillets, with skin
• 2 lemons, zested
• Salt and Pepper
• 2 cups small tomatoes, halved or quartered
• large bunch fresh basil, coarsely chopped
• 1/2 cup grated parmesan cheese (optional)

 Method


1) Rinse quinoa and drain in fine mesh strainer (you definitely don't want to skip this step).

2) In large saucepan, saute shallots in olive oil, salt and pepper, until soft and translucent.

3) Add quinoa and stir to coat with oil.

4) Add liquid, salt, pepper, and bring to boil.

5) Meanwhile, salt and pepper salmon on both sides.

6) Place salmon, skin side up, on top of quinoa, and top with lemon zest.

7) Reduce heat to low and cook, covered, for about 20 minutes or until quinoa has absorbed liquid.

8) Remove salmon, stir in tomatoes, basil, and cheese, and serve.

Asian Cucumber Salad

This is such a simple, refreshing side dish or starter or snack.  It is tangy and crunchy and addicting, perfect for a hot late summer day.  Trader Joe's always sells a package of Japanese Cucumbers that are perfect, and we grow cucumbers in our garden too, which of course never make it to full size.  My kids love this - but they also love pickles, and it is in a similar taste family.  Serve it next time you bring sushi home or alongside grilled fish, soba noodles, or ramen.

Asian Cucumber Salad

Ingredients

• 4-5 Japanese Cucumbers (or very thin, small cucumbers - maybe fresh from the garden)
• 1 cup seasoned rice vinegar
• Handful fresh basil, julienned
• 1/2 t salt
• black sesame seeds

Method

Slice cucumbers thinly (I use a mandoline - so easy) and toss in bowl with remaining ingredients.  Chill in refrigerator for an hour, or up to several days.