This salmon recipe is actually one of my favorites to date. I discovered the method for cutting the salmon after the Beef and I had a homemade sushi experience…a little overzealous with the ingredients and allotted time it took to make one roll, we were left with quite the abundance of pre-cut raw fish.

The thin slices of salmon allow for a quick cooking time and a punch of flavor with every bite!

Yields 2 servings

Ingredients

• 2 6oz. filets of salmon – skin removed
• ½ cup of quinoa
• 1 clove of garlic – minced
• 1 small onion
• ½ a head of cauliflower
• 1 bell pepper
• 1 handful of snap peas
• 2 tablespoons of curry powder
• 1 tablespoon of turmeric
• 1 tablespoon of cumin
• 1 tablespoon of paprika
• ½ of a tablespoon of chili powder
• 2 bay leaves
• ½ of a teaspoon of salt
• ½ of a teaspoon of pepper
• 1 cup of water

Instructions

1. Start cooking the quinoa – 1 cup for every ½ cup of quinoa
2. Cut the onion and pepper into ¼ inch thick slices
3. Cut the cauliflower into bite-sized pieces
4. Cut each salmon filet into slices. The best way I can describe this is to cut the fish into pieces that resemble a stick of gum.
   • NOTE: You want to keep them all relative in size for even cooking
5. Mix all of the spices together in a small bowl and quickly whisk together with a fork
6. Use half of the dry mix to coat the salmon pieces
7. After the salmon is coated and ready to cook, mix ½ cup of water with the remaining spice mixture
8. Heat a small amount of olive oil in a large sauté pan on medium heat
   • NOTE: When I say small amount I mean about a quarter sized amount
9. Once the pan is heated, add onions and garlic. Stir continuously until onion are translucent
10. Add cauliflower and cook about 5 minutes
11. Then add pepper and snow peas and cook about 5 more minutes
12. Add the bay leaves and water/spice mixture to the pan and stir thoroughly. Increase the heat up to high and add the remaining ½ cup of water. Bring water to a boil, stirring continuously for 5 minutes
13. Reduce heat to a low simmer until a majority of the liquid is soaked up
14. In a separate non-stick sauté pan, heat a small amount of olive oil on medium/high heat
    • NOTE: If you don’t use a non-stick pan the fish will not stay in tact without a decent amount of oil to coat the bottom of the pan. Definitely an investment to think about if you don’t already have one!
15. Once pan is heated add your pieces of fish. Cook each side about 2-3 minutes before flipping
16. Remove everything from heat, serve and enjoy!

Once you have the spices and quinoa in your possession, this recipe will only cost your $20 for two people. Can’t beat that for fresh fish and produce dinner!

Visit my ‘Spice Up Your Life’ post to learn the basic to really build your spice cabinet.

❤ the fit bitch