Tonight’s dinner was a quick fix with a enough leftover quinoa for other meals. I took advantage of a seasoning mix that is already combined so all I have to do is shake. Penzeys Spices carries many varieties. If you try any of the recipes on this blog please take a picture and send it to me. I’d love to see your creations.
Other recipes to follow.
2 Wild Caught Sockeye Salmon Steaks
¾ cup Tapioca Flour (Starch)
Penzeys Sunny Paris Seasoning (shallots, chives, green peppercorn, dill weed, basil, tarragon, chervil, bay leaf)
Salt and pepper to taste
Virgin Coconut Oil
Heat your pan on medium high and add in oil. Toss your salmon in the tapioca flour. Place in pan and sprinkle seasonings on top. Cook for approximately 3 minutes for a thin steak. Turn over and sprinkle seasoning on top. Cook for another 2 minutes until cooked to your desire.
2 large shallots sliced
2 large handfuls of fresh green beans, washed and stems cut off
Virgin coconut oil
Sprinkle of Sunny Paris Seasoning
Heat the pan on medium high. Sauté the shallots. Once translucent add the green beans and sauté until slightly brown. Sprinkle with a touch of seasoning, toss and serve.
1 Cup red quinoa
2 cups water
Follow the directions on the box.
Add ingredients and boil. Once it boils turn down and simmer for 15 minutes.