Tasty Lemon & Dill Salmon with Quinoa
Lemon & Dill Salmon recipe: Lemon and dill are a powerhouse combination, that goes amazing well when paired with crispy-skinned pan seared salmon filet. The acidity in the lemon brings a brightness to the fish, along with dill which adds a refreshing layer of flavor. The fish is served over protein-rich quinoa with crisp-tender green beans.
Tips for cooking with salmon:
Before you start cooking this meal here are some Tips about cooking Salmon that will take your meal to the next level.
Make sure you do not season the fish too soon before cooking. Seasoning the fish with salt and pepper before cooking will add some great flavor, but it’s also important not to season your fish to early. When you season too soon before cooking, the salt will start to break down the proteins in the salmon and draw moisture out of the fish.
Another key to making the perfect piece of salmon is to knowing what side to cook the fish on. It matters how you place the fish on the pan. This matters big time, and can be the difference between a well-cooked and overcooked piece of fish.
Whether you’re pan-searing, roasting, or grilling, always start by cooking the salmon skin-side down. The skin works to protect the more delicate flesh from overcooking. And depending on the cooking method, most, if not all, of the cooking will happen this way.
3 seasoning the enhance the flavor of Salmon.
Dill: Dill is the most traditional herb to use on salmon. Its bright, herbaceous notes pair well with the fish and with lemon juice. The result is a flavor combination that perfectly accents the salmon flavor without overpowering it. Dill also works well with both mustard and horseradish, thus offering you numerous options for seasoning your fish.
Mustard: mustard adds a tartness to salmon and can help to balance its fat. It also boosts the savory notes and works well with most of the other spices that you might use. Both Dijon and English mustard are commonly used to flavor salmon. You can use either the prepared or the dry and powdered versions of the spice with the fish. Which you choose depends on your preferred cooking method. Dried mustard is a better option for a dry rub for salmon that you plan to grill; prepared mustard is better for baked salmon.
Lemon pepper: The flavor of citrus fruits is known to go well with most types of fish, especially oily fish like salmon. Lemon pepper consists of lemon peel and black pepper and brings tangy citrus notes to salmon along with a little heat. Lemon pepper has the benefit of being widely available; you may already have some in your spice cabinet.
Lemon & Dill Salmon with Charred Green Beans & Quinoa
- medium nonstick skillet
- small saucepan
- garlic use 1 large clove
- 3 oz quinoa
- 1 lemon
- ¼ oz fresh dill
- ½ lb green beans
- 2 salmon fillets
- kosher salt & ground pepper
- olive oil
- Cook quinoa: Peel and finely chop 1 teaspoon garlic. Heat 1 teaspoon oil in a small saucepan over medium heat. Add garlic, then cook until fragrant, about 1 minute. Add quinoa, ¾ cup water, and ½ teaspoon salt. Bring to a boil, then cover and cook over low until quinoa is tender and liquid is absorbed, about 15 minutes. Remove from heat and cover to keep warm.
- Prep ingredients: Meanwhile, finely grate ¼ teaspoon lemon zest into a small bowl. Pick 2 tablespoons dill fronds; finely chop 1 tablespoon and leave remaining dill fronds whole for step 6 (save rest for own use). Add chopped dill and ¼ teaspoon each salt and pepper to lemon zest. Trim stem ends from green beans.
- Season lemon dressing: Squeeze 1 tablespoon lemon juice into a second small bowl. Whisk in 2 tablespoons oil and season to taste with salt and pepper.
- Cook green beans: Heat 2 teaspoons oil in a medium nonstick skillet over high until shimmering. Add green beans, and cook until tender and browned in spots, about 4 minutes. Transfer to a bowl; season to taste with salt and pepper. Cover to keep warm. Return skillet to stove.
- Prep salmon: Pat salmon flesh and skin very dry. Season skin side with ¼ teaspoon salt. Season flesh side only with lemon-dill rub. Heat 1 tablespoon oil in same skillet over medium-high until shimmering. Reduce heat to medium; add salmon fillets, skin side-down. Using the back of a spatula, press each fillet firmly in place for 10 seconds.
- Finish salmon & serve: Continue to cook, occasionally pressing gently on fillets, until skin is browned and very crisp, about 4 minutes. Flip salmon, and cook until it is just medium, 30 seconds–1 minute. Transfer salmon to plates and serve with quinoa and green beans. Spoon lemon dressing over top. Garnish with remaining dill fronds. Enjoy!
Calories 460kcal, Fat 29.0g, Proteins 19.0g, Carbs 23.0g ALLERGENS
Fish. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
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