- Wild Salmon with Asparagus and Quinoa
Go TJ’s Quinoa!
Ingredients:
- Salmon (Yes, again)
- Lots of asparagus
- 2-3 Yellow Onions
- Pine nuts (enough to cover a small pan for toasting)
- Yellow bell pepper sliced (remnants ok)
- Roasted Red Pepper: Been sitting in bottom fridge a little too long
- RFCS
- Golden Raisins
- Quinoa
- Grip of Basil
- Garlic
- Olive Oil
- S & P (but not enough for N.)
The Mash-up:
Fry up garlic and onions in Olive oil.
Add 2:1 Quinoa:Water and yellow raisins (sultanas) to a pot, bring to a boil & simmer until water is gone.
Cover salmon fillets with Olive Oil, S & P.
Cover Asparagus with OO, S&P
Turn on Grill, rage for a few minutes on high to cook off any remaining onions from the last time you grilled.
Roast Red as you know how.
Throw Salmon on Grill skin side down ~15min on med. indirect heat
Throw Asparagus on grill direct heat for a couple of minutes…watch flames…remove burnt asparagus.
Toss pine nuts into pan on low heat…toast.
Toss together basil, bell peppers, toasted pine nuts with sauteed onions and garlic. Leave heat on low to wilt the basil, then add grilled asparagus.
Plate up, and enjoy!
