- high in protein
- half of your daily B12 intake
- high in niacine
- high in magnesium
- excellent source of B6
- FULL of OMEGA-3s
My first rule when it comes to salmon is that is MUST be FRESH. Frozen just doesn't cut it. My second rule is that it must be fresh ATLANTIC salmon. I find that these two rules make the fish that much more succulent and delicious.
Here is my (extremely easy) recipe for delicious salmon, with vegetable quinoa on the side (made for 2 people).
Spicy Pepper Medley Clubhouse Seasoning
Preheat the BBQ to approximately 500'F (I like it a bit hotter).
Pull out a sheet of foil large enough to fold in half to cover the salmon. With the shiny side facing up, put a thin layer of olive along the bottom. Place the salmon on top of the olive oil, skin side down.
Take the seasoning and sprinkle a fine layer across the top (or if you'd like it a little spicy [and salty], sprinkle a bit more).
Fold up the salmon so that it creates its own little envelope and that no steam can escape.
Put it on the grill for 20 minutes and take it out immediately. You'll know it's finished when the salmon is nice and pink and flakes apart easily.
One package of PC Organic Quinoa
Chicken or Vegetable Broth
1/2 red pepper, chopped
1/2 green pepper, chopped
1 can of peaches and cream corn
1 medium carrot, sliced
1/2 medium onion, diced
1 celery stalk, chopped
Follow the directions on the quinoa box for cooking. I substitute chicken or vegetable broth for water to add extra flavour.
Put a tablespoon-ish of EVOO and fry up the onion until it is nice and soft. Add all of the vegetables into the wok (or deep frying pan) and stir them around until they are the tenderness that you like (I like them a little bit crunchier = fresher). (Add a little extra EVOO if you need to!)
Mix the Quinoa and Vegetable Medley together and enjoy!
As always, I love to hear your feedback. Let me how yours turns out!