Georgetown Gem

Salmon with Spinach, Ricotta and Sundried Tomatoes over Quinoa Pilaf November 14, 2012

Filed under: Food,Recipes — kekirkpatz @ 10:20 am

GG’s Thoughts: This recipe will quickly be added to my rotation of “Tried & True” recipes. It was my first time cooking quinoa, and I must say, it is a very delicious grain. I couldn’t believe how much I like the texture, and the flavors of this particular recipe could easily be paired with any number of proteins. I actually think I’m going to make this exact quinoa recipe tonight and chop up some of my leftover roasted chicken from Sunday to throw in so I have lunch tomorrow and Friday! (As a note, I halved the recipe for the Salmon but kept the Quinoa Pilaf as a full recipe. We had big salmon fillets so I ended up with half of mine left, but only a little bit of quinoa left… it was that good!)



Salmon with Spinach, Ricotta and Sundried Tomatoes over Quinoa Pilaf (Original Recipe from Self. Picture by GG.)

2 packages (10 oz each) frozen spinach, thawed

1 tablespoon olive oil

1/4 cup minced shallots

2 teaspoons minced garlic

5 sun-dried tomatoes, chopped

1/2 teaspoon salt, plus more to taste

1/4 teaspoon red pepper flakes

1/4 teaspoon freshly ground black pepper, plus more to taste

1/2 cup part-skim ricotta

4 skinless salmon fillets (6 oz each), rinsed and patted dry


Heat oven to 350°. Squeeze spinach of all excess liquid. Set aside. Heat oil in a large skillet over medium heat. Add shallots; cook, stirring, until soft, about 3 minutes. Add garlic; cook 1 minute more. Add spinach, tomatoes, salt, pepper flakes and pepper; cook, stirring, 2 minutes more. Remove from heat; let cool about 15 minutes. Add ricotta; stir to combine. Season with salt and pepper. Pack about 1/2 cup spinach mixture on top of each fillet, matching the shape of the fillet. Place fillets on a rimmed baking sheet or in a glass baking dish; bake until cooked through, 15 minutes.


Quinoa Pilaf (Original recipe from Self)

1/2 cup quinoa

1 cup low-sodium chicken broth

2 teaspoons olive oil

1/2 large onion, chopped

2 tablespoons pine nuts, toasted in a dry skillet over medium-high heat until golden brown, 2 minutes

2 tablespoons fresh parsley, chopped


Bring quinoa and broth to a boil in a medium saucepan. Reduce heat to low; cover; simmer until quinoa absorbs liquid, about 15 minutes. Heat oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until onion begins to brown, about 6 minutes. When quinoa is done, fluff with a fork and transfer to a serving bowl. Stir in onion, pine nuts and parsley. Season with salt and pepper.


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