Roasted Salmon with Summer Vegetable & Quinoa Salad
Recipe by: Chef Shane McAnelly
This summer favorite was featured on “Cooking with Country” Part 1 on July 19, 2020. We loved cooking along with everyone who joined us on Zoom. We appreciate everyone for the support! If you missed it here is the recipe with step-by-step instructions to recreate the dish. Don’t forget to pair it with our 2018 Rosé of Pinot Noir!
This week’s pairing is a Roasted Salmon paired with our 2018 Rosé of Pinot Noir. While salmon is one of the versatile foods to pair with, our Rosé is probably one of the best as the beautiful flavors of peaches, watermelon, and mineral-driven characters with acute acidity will complement the rich flavors of the Salmon.
- 1 lb of salmon fillet, cut into 4 equal pieces
- 2 cups of quinoa
- 1 English cucumber
- 1 large heirloom tomato, or 1 cup of cherry tomatoes
- 1 bunch of radish
- 1 bunch of basil
- Juice of 1 lemon
- 1 cup of extra virgin olive oil
- 1 shallot
- 1 jalapeno
- 2 tablespoons of red wine vinegar
- 1 bunch of parsley
- 1 bunch of cilantro
- 1 bunch of oregano
- Fresh cracked black pepper
- Kosher salt to taste
Equipment needed:
- Cutting board
- Sharp chef knife
- Small mixing bowl
- Large mixing bowl (big enough for the salad)
- Medium pot
- Large saute pan
- 2 Large spoons to toss salad
Directions:
For the Summer Salad:
2 cups of quinoa
1 ½ cup English cucumber, cut in half and sliced thin
1 ½ cup heirloom tomato, medium dice (or 1 ½ cup cherry tomato cut in half)
1 cup radish, sliced thin
½ cup basil leaves torn
Juice of 1 lemon
2 tablespoon extra virgin olive oil
Method:
Place 4 cups of water, 1 tablespoon of salt, and 2 cups quinoa in a medium saucepot. Bring to a boil and turn down to a low simmer. Cover. Quinoa should be cooked after about 15 minutes. Transfer quinoa to a plate or sheet pan and cool down in the fridge. While quinoa is cooling, place cucumber, tomato, radish, and basil in mixing bowl. Add quinoa once cooled and dress with lemon juice and olive oil. Season with salt and freshly cracked pepper.
For the Chimichurri:
1 shallot, diced fine
1 jalapeno, diced with no seeds
2 tablespoon red wine vinegar
½ cup parsley leaves picked and chopped fine
½ cup cilantro leaves picked and chopped fine
¼ cup oregano leaves picked and chopped fine
1 cup extra virgin olive oil
Method:
Place shallot and jalapeno in a small mixing bowl. Cover with 2 tablespoons of red wine vinegar and let marinate for 10 minutes while you chop your herbs. After 10 minutes strain out all vinegar. Add chopped herbs and olive oil. Season with salt and freshly cracked pepper.
For the Salmon:
1lb salmon fillet, cut into 4 equal pieces
Fresh cracked black pepper
Kosher salt to taste
Method:
Heat a large saute pan over medium heat. Season salmon with salt and pepper. Drizzle 1 tablespoon olive oil in the pan and place salmon, skin side down (if keeping the skin on the fish) in the pan. Cook for 4-5 minutes until the skin is very crispy. Turn salmon over with a spatula and cook an additional 1-2 minutes, depending on the thickness of fish and how well done you enjoy it.
