Thursday, May 23, 2013

lemon butter salmon with sauteed zucchini, avocado and fluffy quinoa

We have been living in our new apartment for just shy of 3 months already. I can't really believe how fast time is flying but I'm not complaining. This year can go by as fast as it wants. I'd pretty much prefer it. I'm enjoying each day as it comes and goes but as a whole, we are still in a state of flux. We are always in flux it seems, at least for the last two and a half years that is. I admit I hated it at first. It sat on my shoulders like the weight of the world knowing everything around me was temporary. Any day everything could pick up and change. My whole world as a knew it would flip upside down again. I don't know if I've just gotten used to it or if the change in James' job has given my nerves some ease, but these days I sleep and breathe a little easier. There is a rhyme and reason to the changes on the horizon, not to mention we want them. The next 9 months will be interesting, to say the least, and I may not get a chance to talk about some of it anytime soon (or ever) but know that when the time comes, I will share.

So let's get back to the reason why I mentioned the 3 month thing.

I used to cook a ton at our last 3 houses. It is kind of ingrained in our relationship. James had it pretty easy in the woo-ing department (and he admits it). We didn't go out on fancy "dates", eat out much or require a lot of work. We have always been and probably always will be the "go to a movie and cook at home together" kind of couple. (NOTE: I COOK, HE KEEPS ME COMPANY haha) Anywho, while I have cooked several meals since we moved in I wouldn't really call them cooking. Cooking for me has to be from scratch, using spices and generally be of the healthy, wholesome nature(mostly). Don't get me wrong, I've been on a comfort food kick lately. Lots of mac & cheese, mashed potatoes, rice-a-roni... ya know, the stuff from the good ol' days. So I have been "cooking" per say but not technically. Maybe, I'm just snotty in the kitchen. I won't take offense if you are nodding your head right now. So I am considering this my first real home cooked meal since we moved in. Even waffles made in the waffle maker don't count, ie. I use Bisquik lol. IMG_1377_2
My best recipes come on a whim and are cooked in the same manner. A dash of this, a dash of that. A flake of salmon, a slice of avocado and a drop of lemon juice may have been eaten several times before finished plates ever made it out of the kitchen.


I'm a snacker.

What I love most is how easy it is to put together this 'SUMMER HAS ARRIVED!' meal with whatever veggies you may have in the house. I loved it so much that I made it again the next day with asparagus instead! Pair it with a light beer (for those age-appropriate chefs out there) and your boyfriend/husband will probably be all about it. I know James was. I swear he wouldn't touch quinoa or veggies with a ten foot pole 3 years ago but he'll eat pretty much anything I put in front of him now, of course, with a few exceptions here and there.

recipe header

2 serving size pieces of salmon, raw
1.5 tbsp butter (or margarine)
1-5 teaspoons lemon juice
2 cups zucchini, quartered and sliced
1 tablespoons Old Bay Seasoning
1 teaspoon olive oil 1 avocado, sliced
1 cup dry quinoa, rinsed
1.5 cups water
sea salt (optional)


1. Combine the water and rinsed quinoa in a small saucepan on the stove over medium high heat until boiling. Reduce to a simmer and cover. Let cook for 12-15 minutes and do not disturb or stir . This will take away from the light and fluffy texture of the quinoa. Remove from heat and stir. Set aside.
2. Add butter to a skillet over medium low heat until butter is melted. Add you salmon slices and cover leaving on medium low heat. You want to let it cook on each side for 5-8 minutes. You should only need to flip one to cook thoroughly. After you flip add desired amount of lemon juice. Be careful not to add too much as it won't burn off correctly. Once your salmon is a pinky white color you will want to remove the cover and turn the heat up to medium to brown each side lightly.
3. While you have started your salmon on it's first side, add your chopped zucchini (or other vegetable) to a skillet with your Old Bay seasoning and olive oil that has been started over medium heat. Stir together to coat all of your veggies with the seasoning and oil. Stir occasionally under veggies are cooked thoroughly or to desired texture. We like certain veggies on the crunchy side!
4. After all parts have been cooked, dress your plate with quinoa, sauteed veggies, then some avocado slices and then top with your salmon, a couple extra drops of lemon juice and some sea salt to taste!
This is such a great weeknight dinner if you have the salmon thawed out in the fridge already. With the right timing it only takes roughly 30 minutes. WIN! If you decide to take a crack at this recipe please send me a note or even better, blog about it and comment with a link on this post. I'd love to hear about your experience!


1 comment :

  1. Your pictures are amazing! I've never had quinoa. I bet it tastes great with salmon and veggies!!