Salmon, Green beans with Shallots and Red Quinoa

Salmon Dinner by Diane Eblin

Salmon Dinner by Diane Eblin

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.

Ingredients:

Salmon

Salmon by Diane Eblin

Salmon by Diane Eblin

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.

Green Beans

Shallot Green Beans by Diane Eblin

Shallot Green Beans by Diane Eblin

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.

Quinoa
1 Cup red quinoa
2 cups water
Follow the directions on the box.

Cooked Red Quinoa by Diane Eblin

Cooked Red Quinoa by Diane Eblin

Add ingredients and boil.  Once it boils turn down and simmer for 15 minutes.

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2 Responses to Salmon, Green beans with Shallots and Red Quinoa

  1. Wndy January 13, 2009 at 12:14 pm #

    Yum. Love the Penzey's spice blends. I have the Adobo blend in the crockpot stew going now. Like the Tuscan Sunset, too. I'll have to try the Sunny Paris. Just bought some red quinoa to try this week.
    Wendy

  2. Diane Eblin January 13, 2009 at 4:55 pm #

    Wendy- Thank you for your ideas. Can't wait to hear about your stew. I'll have to check out Tuscan Sunset seasonings too. —Diane

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