healthy starts

This looks like a new year’s resolution, doesn’t it? Lean protein, lots of veggies, omega 3′s…

We all know, though, that looks can be deceiving. This was dinner – but I didn’t take a picture of dessert. Mostly because you’ve already seen it. That’s right, we polished off the last of the cake tonight. So, although dinner was wonderfully responsible, dessert pretty much negated any good that we might have done there. Oh well. It was all good anyway.

Whether you made the resolution to eat better in 2008 or you’re just looking for a new and easy (and quick!) way to prepare salmon, this is a good dish either way. It was my first foray into quinoa, which is becoming all the rage. I have big plans to actually cook some soon, rather than to just use it as a crust, but this was a nice, low-key introduction that bolstered my quinoa confidence a bit.

Quinoa Encrusted Salmon with Dijon Sauce
(adapted from the BBC)
4 4-5oz. salmon fillets
1/2 cup quinoa
2 tbsp olive oil
1/4 cup sour cream
2.5 tablespoons Dijon mustard
1 tablespoon lemon juice
salt and freshly ground black pepper

Preheat the oven 400 degrees F.

Pat salmon dry and season one side lightly with salt and pepper. Roll the salmon in the quinoa, pressing the quinoa into the salmon to coat all over (the quinoa falls off easily – it may take a couple of rounds of pressing very firmly – use care when transferring the fish to the pan to ensure you don’t lose your crust).

Heat the oil in a medium to large ovenproof frying pan and fry the salmon for 2-3 minutes on each side, or until the crust is lightly golden-brown.

Transfer the salmon to the oven and cook for 6-8 minutes, or until cooked through.

Meanwhile, heat the sour cream and mustard in a small pan and stir until smooth and well combined. Stir in the lemon juice and season with salt and freshly ground pepper to taste.

To serve, place the salmon onto a serving platter or directly onto dinner plates and pour the sauce over the fish.