Chimichurri Salmon with Vegetable Quinoa
#chimichurri #bari'srestaurant #healthyfats
Hello and happy Monday 😊
Given that it's a bank holiday here in the UK, I'll keep this bite-sized. After all, I'm wagering many of you are soaking up the remnants of summer. My weekend was a delightful blend of friendly catch-ups, good food, and a mix of tennis combined with some paddle-boarding antics.
Now, not to wander into the territory of financial advice (because who comes to this substack for investment tips, right?), but if you've got some change burning a hole in your pocket, ponder this: London is in dire need of a Pickleball court. Honestly, I'm genuinely perplexed that amidst its many parks, not one Pickleball court is in sight, especially considering it's a sensation across the pond in the States. If someone seizes this opportunity, I'd bet on them pocketing a pretty penny. And please keep me updated as I’m on the hunt for a Pickleball court myself.
Just a heads-up: gear up for next week's newsletter, where I'll be diving deep into the intricacies of influencer marketing within the wellness sphere. We'll be delving into everything – from the flashy world of supplements, chilling ice baths, adaptogenic mushrooms, protein powders, and more. How has the landscape shifted in the post-pandemic era? And what about influencers vs. UGC content creators?
Stay tuned.
But for now, if your taste buds are yearning for something fresh, let me point you to my new Chimichurri salmon and quinoa recipe. 🍲🐟
Let’s get into it…
Serves: 2 (but leftover quinoa)
Time: 35 minutes
My Fiancé’s rating: 8.9/10 (apparently there’s no such thing as a perfect 10)
Ingredients
2 cups quinoa, dried
4 cups water or broth/stock of your choice (I used chicken stock)
1 large white onion, diced
1 red bell pepper, diced
1 bunch asparagus
2 tbsp extra virgin olive oil
2 salmon filets, unsmoked
Salt and pepper to taste
Chimichurri sauce:
2 large cloves garlic (if small, use 3-4)
1 large shallot (2 small)
2 birdseye chillis
1/3 cup red wine vinegar
3/4 cup extra virgin olive oil
1 cup fresh parsley
1 cup fresh cilantro (coriander)
1 tbsp dried oregano
Generous pinch of salt (don’t skimp)
Cracked black pepper, to taste
Method
Quinoa Preparation:
In a stockpot, combine dried quinoa and water. Bring to a boil, then reduce to a simmer for about 20 minutes, or until the water is absorbed. Fluff with a fork when done.
Vegetable Sauté:
While the quinoa is simmering, heat 1 tbsp of extra virgin olive oil in a large non-stick skillet over medium heat.
Add the diced onions and peppers. Sauté until the onions are translucent and peppers are tender. Season with salt and pepper and set aside on low heat.
Chimichurri Sauce:
Combine all Chimichurri ingredients in a blender or food processor (such as a Ninja) and blend until smooth.
Salmon and Asparagus:
Prepare the asparagus by snapping off the ends. Place them in one compartment of an air fryer, drizzle with 1 tbsp olive oil, and season. Cook at 200C for about 10 minutes, stirring halfway through.
Dry the salmon fillets with a paper towel. Coat each fillet with approximately 1 tbsp of Chimichurri sauce. Cook in the air fryer at 200C for roughly 8 minutes.
Combining:
Mix the sautéed onions and peppers into the cooked quinoa and stir in 1/4 cup of the Chimichurri sauce. Adjust seasoning if necessary.
Serving:
Once the salmon and asparagus are done, plate your dishes. Drizzle additional Chimichurri on the salmon. Optional: Garnish with microgreens. Enjoy your meal!
Notes
If you're setting out to craft this dish, there are a few insights and tips you might appreciate:
Do the quinoa justice: While there's an allure in pre-cooked quinoa for its time-saving nature, there’s a unique delight in cooking your quinoa from scratch. It offers a richer, fluffier taste and doesn’t come with those extra additives often found in store-bought versions. 🌾
Broth choices: My preference leans towards chicken stock when prepping quinoa, but a blend of half water and half bone broth can add a different dimension of flavour.
Chimichurri - the quick way: Purists might extol the virtues of finely chopping and mixing ingredients traditionally, but, in a nod to convenience, I'm partial to tossing everything into my trusty Ninja blender. The resulting texture, a bit of a departure from the classic, makes a delectable marinade. 🌿
Portions and leftovers: Admittedly, precision isn’t my strong suit when it comes to portioning. On this occasion, we had an abundance of quinoa and Chimichurri sauce remaining. But that's a win in my book – leftover quinoa becomes a blank canvas for the next day's meal. The surplus Chimichurri? It's transformed into a zesty salad dressing (pictured below).
Salmon preferences: I must confess, I have a penchant for salmon that's just a minute away from being sashimi. Thus, when I'm chef for the evening, our salmon tends to be on the rarer side. Adjust to your liking; perhaps a 12-minute cook time would suit the average palate. 🍣
A note on seasoning: Do your quinoa justice: don’t skimp on the salt.
All the tagged ingredients can be purchased from WellEasy - the online members club where I currently head up the marketing team. We're all about making healthy living easy and affordable, and our members enjoy up to 35% off RRP on over 4k+ products. Plus, as a little welcome treat, use code BARI10 at checkout for £10 off your first order over £50. It comes with a 30-day free trial too. Happy cooking!
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