- Prep
- 25 min
- Cook
- 30 min
- Total time
- 55 min
- Yield
- 4 servings
- Difficulty
- Medium
- Calories
- 610 kcal
Quick summary
“This nutritious and contemporary dish pairs grilled salmon fillets perfumed with Sicilian lemon zest and fresh dill over a delicate base of quinoa cooked in vegetable broth with asparagus and roasted broccoli. A balanced composition, rich in omega 3 and functional proteins.”
What you need to know
- A lavagem cuidadosa da quinoa remove a saponina natural garantindo sabor suave e textura soltinha ao cozinhar
- O cozimento do salmão em fogo médio-alto preserva a crosta crocante da pele mantendo o centro úmido e suculento
- Os vegetais assados no forno a 200°C concentram açúcares naturais e preservam textura verde estaladiça
Ingredients
Main
- units (approx. 150g each) Salmon fillets
- cup (200g), washed Quinoa branca
- xícaras (480ml) Homemade or low-sodium vegetable broth
- bunch (approx. 300g), fibrous bases removed Aspargos frescos
- small head (approx. 200g), cut into florets Broccoli (florets)
- units (zest and juice) Sicilian lemons
- tablespoons Extra virgin olive oil
- dentes, picados finamente Garlic
- tablespoons, chopped Fresh dill
- tablespoons, chopped Fresh parsley
- Sea salt
- Freshly ground black pepper
Instructions
Principal
- Wash the quinoa: Start by washing the quinoa well under cold running water for a few minutes to remove the saponin. In a pot, combine the washed quinoa with the vegetable broth. Place over medium heat and, when boiling, reduce the heat to minimum. Cook for about 15 minutes, or until all the liquid is absorbed and the grains are soft. The short answer is: cook the quinoa first to avoid bitterness and ensure a pure flavor.
- Prepare the roasted vegetables: While the quinoa cooks, preheat the oven to 200°C. Wash the asparagus and broccoli. Cut the fibrous bases of the asparagus and divide the broccoli into florets. On a baking sheet, spread the vegetables and drizzle with 2 tablespoons of olive oil, salt, and black pepper. Bake for 10-15 minutes until al dente and lightly golden. The most important tip is not to overcook the vegetables to maintain their nutrients and vibrant crunch.
- Season the salmon: Season the salmon fillets with salt, black pepper, the zest of a lemon, and chopped dill and parsley. The professional technique is to gently massage the seasonings into the fish, ensuring the flavors penetrate well into every fiber. Make sure all sides of the fillet are covered by the herb and citrus mixture.
- Grill the salmon: In a heavy-bottomed non-stick skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. When olive oil is hot, place salmon fillets skin side down. Grill for 4-5 minutes, or until the skin is crispy and golden. This step is crucial to develop the characteristic texture and flavor.
- Finish the salmon and plate the dish: Flip the salmon fillets and grill for another 3-4 minutes, or until reaching the desired doneness (internally slightly pink). Squeeze the juice of the remaining lime over the fish in the last moments of cooking, adding a striking freshness. The secret of this recipe is not to overcook the salmon, keeping it juicy and soft. Serve the cooked quinoa as a base, arranging the roasted asparagus and broccoli alongside. Place a grilled salmon fillet over the quinoa. Drizzle with a little extra virgin olive oil and, if desired, decorate with more fresh herbs.
Chef's tips
- Lave os grãos de quinoa em uma peneira de malha fina sob água corrente por 2 minutos para retirar o sabor amargo da saponina
- Pincele os aspargos e o brócolis com azeite e asse na grade superior do forno até dourarem levemente nas pontas
- Deixe os filés de salmão descansarem por 3 minutos antes de empratar para estabilizar os sucos internos
Variations
- Salpique amêndoas laminadas tostadas ou sementes de abóbora sobre a quinoa para conferir contraste crocante mastigável
- Incorpore tomates-cereja cortados ao meio e azeitonas pretas ao tabuleiro de vegetais antes de assar no forno
- Prepare um molho leve misturando iogurte grego natural desnatado com suco de limão e dill picado para acompanhar
Substitutions
- A quinoa branca pode ser substituída por quinoa mista tricolor, arroz selvagem, cevadinha em grãos ou cuscuz marroquino
- O salmão fresco pode ser substituído por filés de truta salmonada, robalo fresco ou lombo de bacalhau dessalgado
- O dill (aneto) fresco pode ser substituído por folhas de estragão fresco, tomilho-limão ou salsinha
How to store
Store the grilled salmon and vegetables with quinoa in closed containers in the refrigerator for up to 2 days. To reheat, warm the quinoa in the microwave for 1 minute and pass the salmon in the electric oven at 160°C for 4 minutes.
Can it be frozen?
Quinoa cooked with vegetables can be frozen in an airtight container for up to 45 days. Grilled salmon fillet should not be frozen after it is ready, as it dries out considerably and loses its delicate consistency.
What to serve with
Pairs exemplarily with a fresh green salad with extra virgin olive oil and slices of whole-grain sourdough bread. As a drink, pair with fresh white Sauvignon Blanc wine or very cold coconut water.
Frequently asked questions
Why is it essential to wash the quinoa before cooking?
Quinoa has a natural outer layer of saponin that gives a bitter and resinous taste if not well washed under running water.
What is the correct liquid-to-quinoa ratio?
The ideal proportion is 2 parts of hot vegetable broth to 1 part of washed quinoa grains, cooking for 15 minutes.
Can I steam the asparagus and broccoli instead of roasting?
Yes, steaming for 4 to 5 minutes keeps the colors bright and nutrients intact, providing a crunchy texture.
How to know the correct doneness of grilled salmon?
The salmon should have flakes that separate gently to the touch of a fork, keeping the center slightly translucent and pink.
