Isn’t the title just enough to get your mouth watering?! I came across the original recipe on Epicurious, and I have modified it below to trim down on the calories while maintaining the flavor.
Sometimes when I come across a great looking recipe, all it takes is one esoteric ingredient that I have to hunt for to make me lose interest. This recipe calls for harissa, a North African hot chili sauce. Instead, you can use a generic hot sauce; in that case, you can also play with the recipe below by adding a little garlic, caraway seed, and/or coriander to get a little closer to the flavor of harissa.
Ingredients:
- 1 cup white wine
- 4 skinless salmon fillets (3 ounces each)
- 1 white onion, sliced
- 3 sprigs thyme
- 1/2 cup quinoa
- 1/2 cup canned chickpeas, rinsed and drained
- 1/4 cup raisins
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 2 cups arugula
- Juice of 2 lemons
- 4 tablespoons harissa (or generic hot sauce)
- 1/2 cup cilantro leaves
Directions:
1. In a large pot, boil wine and 4 cups water.
2. Add salmon, onion and thyme. Reduce heat to simmer; poach salmon until cooked through, about 7 minutes. Remove salmon; cool.
3. In another large pot, boil 4 cups water. Add quinoa and cook until tender, about 11 minutes (or according to package directions); drain.
4. Mix quinoa, chickpeas, raisins and spices in a bowl; cool.
5. Toss quinoa-chickpea mixture with arugula. Dress salad with lemon juice. Season with salt and freshly ground black pepper.
6. Divide salad and poached salmon among 4 plates. Top each salmon fillet with 1 tablespoon harissa, and garnish with cilantro.
Makes 4 servings. Per serving:
- calories: 388
- fat: 12g
- protein: 24g
- carbs: 33g
Enjoy!
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