Originally this recipe said that you should make skewers. I didn’t really see the point when it was just as simple to grill the salmon on a bed of red onions and I knew that because my salmon was thinner than they used that it would cook better that way. I was right. We loved this dish. Even though there is a lot going on, it is very simple to make and everyone enjoyed it.
- 4 skinless, boneless salmon fillets
- 1 tablespoon olive oil
- 2 cloves garlic crushed
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- ½ red onion, peeled and cut into quarters and sliced
- ¼ cup feta cheese
- 1 tablespoon fresh dill, chopped
- 1 ½ cup quinoa, rinsed in cool water
- 3 cups water
- 1 teaspoon salt
- ¼ cup toasted pine nuts
- Drizzle of olive oil
- Pinch black pepper
- 1 cup Greek yogurt (fat free or regular)
- 2 tablespoons fresh dill, chopped finely
- 1 clove garlic, pressed through garlic press
- ½ teaspoon lemon zest
- ¼ teaspoon sea salt, plus a pinch
- Pinch of black pepper
- ½ Persian cucumber finely shredded and squeezed to remove excess juice (about 1 heaping tablespoon worth of cucumber)
For the Sauce –
Combine all ingredients in a bowl and whisk together until well blended and thick; check the salt level and add a pinch more if necessary; keep cold until ready to serve.
For the pilaf – Combine the rinsed quinoa and the water in a medium-sized pot set over high heat; add the salt, and cover with a lid; once it comes to the boil, reduce the heat to medium-low, and allow the quinoa to simmer for about 20 minutes, or until water is absorbed and the quinoa is cooked; remove from heat, and allow to stand, lid askew, for about 5 minutes; next, fluff gently with fork as you would rice, and add in the toasted pine nuts, the drizzle of olive oil and the pinch of black pepper, and use your fork to toss to combine; keep warm until ready to serve.
For the salmon-
In a medium sized bowl, add the olive oil, the garlic, the ¼ teaspoon sea salt and black pepper, the smoked paprika and the ground cumin.
Coat the salmon and marinate for about 20-25 minutes
Heat a grill to high heat, and once very hot, add the onions to create a bed.
Place the salmon on top of the onions and grill until cooked through, flipping once.
To serve, add equal portions of the Quinoa-Pine Nut Pilaf to each plate, and top with salmon. Add a couple of tablespoons of the Creamy Cucumber-Dill Sauce onto each plate. Garnish by sprinkling a couple tablespoons of the feta cheese over the top of everything, as well as some of the fresh chopped dill.