Ingredients:

  • 2 (6 oz) Wild caught salmon fillets, skin on
  • 1 tbsp Extra virgin olive oil
  • 0.5 tsp Smoked paprika
  • 0.25 tsp Garlic powder
  • 0.25 tsp Sea salt
  • 0.25 tsp Cracked black pepper
  • 0.5 cup White or tri color quinoa, dry
  • 1 cup Bone broth (chicken or vegetable)
  • 1 tbsp Fresh parsley, finely chopped
  • 0.5 Lemon, zested
  • 4 cups Fresh baby spinach
  • 2 cloves Garlic, thinly sliced
  • 1 tsp Lemon juice
  • 1 tbsp Ground tahini
  • 1 tbsp Warm water
  • 0.5 tsp Ground cumin

Instructions:

  1. Rinse the quinoa. Place 0.5 cup quinoa in a fine mesh strainer and run under cold water for 30 seconds. Note: This removes the bitter saponins.
  2. Simmer the grains. Combine rinsed quinoa and 1 cup bone broth in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and the germ has spiraled out.
  3. Steam and fluff. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and stir in 1 tbsp parsley and 0.5 lemon zest.
  4. Prep the salmon. Pat the 2 salmon fillets completely dry with a paper towel. Season the flesh side with 0.5 tsp smoked paprika, 0.25 tsp garlic powder, salt, and pepper.
  5. Sear the fish. Heat 1 tbsp olive oil in a skillet over medium high heat. Place salmon skin side down and press gently with a spatula for 10 seconds.
  6. Cook for texture. Sizzle for 4-5 minutes until the skin is golden and shatters when tapped. Flip and cook for another 2-3 minutes. Remove and rest on a plate.
  7. Sauté the greens. In the same pan (still oily!), add 2 cloves sliced garlic. Cook for 30 seconds, then add 4 cups spinach and 1 tsp lemon juice. Toss until the leaves are glossy and just beginning to collapse.
  8. Whisk the sauce. In a small bowl, combine 1 tbsp tahini, 1 tbsp warm water, and 0.5 tsp cumin. Stir until it reaches a velvety, pourable consistency.
  9. Assemble the bowl. Divide the quinoa between two bowls. Top with the garlic spinach and a salmon fillet.
  10. Final glaze. Drizzle the cumin tahini sauce over the fish. For an extra flavor boost, you might even try adding a bit of my [My Secret to recipe](https://bellerecipe.com/recipes/zesty-citrus-sauce-for-salmon/) on the side.