Scandinavian Seared Salmon with Herbed Quinoa and Lemon-Dill Sauce: A Gluten-Free Nordic Feast

Allergens

Fish (Salmon) - Dairy (Greek Yogurt)

Ingredients

• 6 salmon fillets (6 oz each), skin on
• 2 cups quinoa, rinsed and drained
• 4 cups gluten
• free vegetable or chicken broth
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 1 lemon, zested and juiced
• 1/2 cup Greek yogurt
• 3 tbsp olive oil, divided
• Salt and pepper, to taste

Instructions

1. a. In a large saucepan, combine quinoa and broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. b. Stir in dill, parsley, half of the lemon zest, and salt and pepper to taste. Set aside. c. In a small bowl, combine Greek yogurt, remaining lemon zest and juice, and salt and pepper to taste. Whisk until smooth. Cover and refrigerate until ready to serve. d. Season salmon fillets with salt and pepper on both sides. Heat 2 tbsp olive oil in a large non stick skillet over medium high heat. Sear salmon fillets skin side down for 4 minutes or until golden brown. Flip and cook an additional 3 4 minutes or until desired doneness is reached. Remove from pan and set aside. e. In the same skillet, heat remaining olive oil over medium heat. Add cooked quinoa mixture and cook, stirring occasionally, for about 5 minutes or until heated through. Season with salt and pepper to taste.

Chef’s Insight

To achieve a perfect sear on the salmon, ensure the skillet is hot before adding the fillets and avoid moving them during cooking to prevent sticking.

Notes

Adjust the seasoning of the quinoa and sauce according to personal preference.