Pan-Seared Salmon with Kale and Quinoa Pilaf and Garlicky Yogurt
By Jessica RudolphPublished on December 17, 2021
Time
50 minutes
Yield
Serves 4
Ingredients
3 tablespoons extra-virgin olive oil 2 garlic cloves, minced½ cup plain whole-milk yogurt 1 teaspoon grated lemon zest plus 2 teaspoons juice1 teaspoon table salt, divided1¼ cups white quinoa, rinsed2 cups chicken broth 6 ounces curly kale, stemmed and chopped coarse¼ cup golden raisins ¼ cup sliced almonds, toasted4 (6- to 8-ounce) skin-on salmon fillets, 1 to 1½ inches thick
Before You Begin
If you use prewashed white quinoa, you can skip the rinsing.
Instructions
- Combine oil and garlic in bowl. Microwave until garlic is golden brown, about 1½ minutes. Reserve 2 tablespoons garlic oil. Whisk yogurt, lemon zest, and ¼ teaspoon salt into remaining garlic oil in bowl; set aside.
- Heat reserved garlic oil in large saucepan over medium-high heat until shimmering. Add quinoa and ¼ teaspoon salt and cook until quinoa is fragrant, about 3 minutes. Stir in broth and bring to boil. Layer kale on top of quinoa in saucepan, cover, and reduce heat to low. Simmer until quinoa and kale are tender, 15 to 18 minutes. Remove saucepan from heat and let sit, covered, for 5 minutes. Fluff quinoa with fork, folding in kale. Stir in raisins, almonds, and lemon juice. Season with salt to taste.
- Meanwhile, sprinkle salmon with remaining ½ teaspoon salt. Arrange salmon skin side down in 12-inch nonstick skillet and cook over medium-high heat until fat is rendered and skin becomes crispy, about 7 minutes. Flip salmon and continue to cook until center is still translucent when checked with tip of paring knife and registers 125 degrees, about 7 minutes longer. Serve salmon with pilaf and yogurt sauce.
Time
50 minutesYield
Serves 4Ingredients
3 tablespoons extra-virgin olive oil
2 garlic cloves, minced
½ cup plain whole-milk yogurt
1 teaspoon grated lemon zest plus 2 teaspoons juice
1 teaspoon table salt, divided
1¼ cups white quinoa, rinsed
2 cups chicken broth
6 ounces curly kale, stemmed and chopped coarse
¼ cup golden raisins
¼ cup sliced almonds, toasted
4 (6- to 8-ounce) skin-on salmon fillets, 1 to 1½ inches thick
Ingredients
3 tablespoons extra-virgin olive oil
2 garlic cloves, minced
½ cup plain whole-milk yogurt
1 teaspoon grated lemon zest plus 2 teaspoons juice
1 teaspoon table salt, divided
1¼ cups white quinoa, rinsed
2 cups chicken broth
6 ounces curly kale, stemmed and chopped coarse
¼ cup golden raisins
¼ cup sliced almonds, toasted
4 (6- to 8-ounce) skin-on salmon fillets, 1 to 1½ inches thick
Ingredients
3 tablespoons extra-virgin olive oil
2 garlic cloves, minced
½ cup plain whole-milk yogurt
1 teaspoon grated lemon zest plus 2 teaspoons juice
1 teaspoon table salt, divided
1¼ cups white quinoa, rinsed
2 cups chicken broth
6 ounces curly kale, stemmed and chopped coarse
¼ cup golden raisins
¼ cup sliced almonds, toasted
4 (6- to 8-ounce) skin-on salmon fillets, 1 to 1½ inches thick
Why This Recipe Works
We piled chopped kale on top of simmering quinoa to let the kale steam while the quinoa cooked.
Before You Begin
If you use prewashed white quinoa, you can skip the rinsing.
Instructions
- Combine oil and garlic in bowl. Microwave until garlic is golden brown, about 1½ minutes. Reserve 2 tablespoons garlic oil. Whisk yogurt, lemon zest, and ¼ teaspoon salt into remaining garlic oil in bowl; set aside.
- Heat reserved garlic oil in large saucepan over medium-high heat until shimmering. Add quinoa and ¼ teaspoon salt and cook until quinoa is fragrant, about 3 minutes. Stir in broth and bring to boil. Layer kale on top of quinoa in saucepan, cover, and reduce heat to low. Simmer until quinoa and kale are tender, 15 to 18 minutes. Remove saucepan from heat and let sit, covered, for 5 minutes. Fluff quinoa with fork, folding in kale. Stir in raisins, almonds, and lemon juice. Season with salt to taste.
- Meanwhile, sprinkle salmon with remaining ½ teaspoon salt. Arrange salmon skin side down in 12-inch nonstick skillet and cook over medium-high heat until fat is rendered and skin becomes crispy, about 7 minutes. Flip salmon and continue to cook until center is still translucent when checked with tip of paring knife and registers 125 degrees, about 7 minutes longer. Serve salmon with pilaf and yogurt sauce.
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