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  • Roanna Sabeh-Azar

WILD SALMON QUINOA PASTA & VEGGIES

PAN SEARED SALMON COOKED IN COCONUT OIL AND BASIL with QUINOA PASTA



All ingredients are organic

¼ wild salmon

1 tbsp sea salt

1 tbsp ginger

1 tbsp black pepper

1 tbsp herbes de Provence

1 tbsp zaatar

2 tbsp coconut oil

¼ cup coriander

6 basil leaves chopped

1 broccoli head 4 kale leaves

1 cup tri-colour carrots

1 cup zucchini

2 cups quinoa pasta


In a pot, boil water (reverse osmosis preferably) adding salt and 2 cups quinoa pasta. Once done, drain and rinse. In a skillet, add coconut oil, zucchini and salt and black pepper. If more jus is needed, add ¼ cup of water. 5 minutes later add carrots and, in the meantime, cut the salmon into cubes add to pan along with the rest of the spices. 5 minutes later, add basil, coriander and broccoli and salt to taste. Cover for 5 minutes and add pasta and kale. Cover again for another 5 minutes and serve!


Salmon: Rich in heart-healthy omega-3s, salmon is a low-calorie protein source that's also low in saturated fat. The American Heart Association recommends eating at least two 3.5-ounce servings of fatty fish like salmon every week.


There are many herbs (and spices) that can collectively be called herbes de Provence, but the basic recipe includes basil, fennel, marjoram, parsley, rosemary, tarragon, and thyme. *The Middle-Eastern spice blend called za’atar ingredients are: sesame seeds, ground sumac, and dried za’atar (an herb with a savory-thyme-oregano flavor).

You can buy za’atar blends in Middle-Eastern markets, but you can also make it at home. In the blend shown above, thyme and oregano or marjoram stand-in for the za’atar herb, which is rarely available in the United States. To make about 1/2 cup of za’atar, put 3 Tbs. dried thyme, 1 Tbs. lightly toasted sesame seeds, 1 Tbs. ground sumac, 1/2 tsp. dried oregano or marjoram, and 1/4 tsp. kosher salt in a spice grinder. Pulse a few times to mix and break up some of the seeds—there should still be many whole seeds visible. Store in a cool, dark place for up to six months. If sumac is unavailable, substitute 2 Tbs. dried lemon peel.


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