Salmon, Red Quinoa, and Arugula SaladClaire Benoist
Spicy harissa, a hot pepper sauce, plays off sweet raisins perfectly. —Murphy
Recipe information
Yield
Makes 4 servings
Ingredients
1
cup white wine
4
skinless salmon fillets (3 ounces each)
1
white onion, sliced
3
sprigs thyme
1
/2 cup red quinoa
1
/2 cup canned chickpeas, rinsed and drained
1
/4 cup golden raisins
1
teaspoon turmeric
1
teaspoon ground cumin
1
teaspoon ground cinnamon
1
teaspoon paprika
1
teaspoon cayenne pepper
2
cups arugula
Juice of 2 lemons
1
1/2 tablespoons olive oil
4
tablespoons harissa (available at Whole Foods Market)
1
/2 cup cilantro leaves
2
tablespoons toasted slivered almonds
Need to make a substitution?
Preparation
Step 1
In a large pot, boil wine and 4 cups water.
Step 2
Add salmon, onion and thyme. Reduce heat to simmer; poach salmon until cooked through, about 7 minutes.
Step 3
Remove salmon; cool. In another large pot, boil 4 cups water. Add quinoa and cook until tender, about 11 minutes; drain.
Step 4
In a bowl, mix quinoa, chickpeas, raisins and spices; cool.
Step 5
Toss quinoa-chickpea mixture with arugula. Dress salad with lemon juice and oil. Season with salt and freshly ground black pepper.
Step 6
Divide salad and poached salmon among 4 plates. Top each salmon fillet with 1 tablespoon harissa. Garnish with cilantro and almonds.
Nutrition Per Serving
Per serving: 488 calories
21 g fat
4 g saturated fat
46 g carbohydrate
7 g fiber
25 g protein
#### Nutritional analysis provided by Self