This recipe wasn’t a hit right away. We weren’t fans of the arugula/couscous the first couple bites but the more we ate it the more we enjoyed it. I recommend you give it a try and make sure to use lots of pepper.
- 4 (6-oz) skin-on salmon filets
- Kosher salt and freshly ground black pepper
- 1 ½ tablespoons canola, vegetable, or light olive oil
- 2 low sodium chicken broth
- 1 cup pre-washed or rinsed quinoa
- 1 ½ cups baby arugula
- 2 scallions, white and light green parts, thinly sliced
- ½ cup crumbled feta cheese (about 4 ounces)
- 2 tablespoons fresh squeezed juice from 1 lemon
- 1 to 2 tablespoons extra-virgin olive oil
Season the salmon with salt and pepper. Heat the canola oil in a 12-inch skillet over medium-high heat until hot. Add the salmon skin-side down and cook without moving until skin is crisp, 2-3 minutes. Carefully remove salmon with a thin metal fish spatula and set on a large plate skin-side-up.
In the same skillet, bring 2 cups of water to an active boil and generously season with salt. Add the quinoa and allow to cook for exactly 9 minutes.
Lower the heat to medium-low, stir in the arugula, scallion, feta and place the salmon back on top, skin-side up, cover and cook until the salmon is barely cooked through, 2 to 3 minutes longer. Portion out the quinoa and salmon and drizzle with fresh lemon juice and extra-virgin olive oil. Serve immediately.