“Scrumptious Nordic Lunch Bowl: Wild Salmon, Creamy Asparagus & Herbed Quinoa”

Allergens

Fish, Dairy

Ingredients

• 1.5 lbs fresh, skin
• on wild salmon fillets
• 2 cups uncooked quinoa
• 4 cups water
• 1 lb fresh asparagus, trimmed
• 1 cup heavy cream
• 3 cloves garlic, minced
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh parsley
• Salt and pepper, to taste
• Olive oil

Instructions

1. Begin by preparing the quinoa. Rinse it under cold water in a fine mesh strainer until the water runs clear. In a medium saucepan, combine the rinsed quinoa with water and bring to a boil. Reduce heat to low, cover, and simmer for 12 15 minutes or until the quinoa is tender and the water has been absorbed. Fluff with a fork and set aside. In a large skillet, heat a drizzle of olive oil over medium high heat. Season the salmon fillets with salt and pepper, then add them to the hot skillet, skin side down. Cook for 4 5 minutes until the skin is golden brown and crispy. Flip the salmon and cook for an additional 3 4 minutes or until cooked through. Remove from the skillet and set aside. In the same skillet used for the salmon, add a bit more olive oil if needed. Sauté the garlic for 1 minute until fragrant. Add the trimmed asparagus and cook for 3 4 minutes, or until slightly tender but still crisp. Pour in the heavy cream and continue to cook until the sauce thickens, about 2 3 minutes. Stir in half of the chopped dill and parsley. Season with salt and pepper to taste. To assemble the lunch bowls, divide the cooked quinoa among six serving dishes. Top each with a portion of the creamy asparagus sauce and place a salmon fillet on top. Garnish with the remaining dill and parsley for a burst of color and aromatic flavors.

Chef’s Insight

The key to this dish is creating a harmonious balance of flavors and textures, from the crispy salmon skin to the tender asparagus and creamy sauce.

Notes

This recipe is perfect for a special lunch or dinner, as it combines high-quality ingredients and intricate flavors.