We were pretty pumped when the local grocer finally got wild caught salmon back in stock this past week! @ $13.99 per pound it’s a great deal plus salmon has all the good fats and omega-3s one to ask for 😋. I’ll just leave it at that but this recipe turned out really well and the wildcaught salmon 🐟 tastes so much better without all the food coloring and other crud.
Each dish cooks together for a total ⏰ time of about 30 minutes or less which is the whole goal when I cook. I want delicsous meals both healthy 🥒and filling ✅ in under 30 minutes. Do I occasionally go
over that, sure, but not very often. Most of us don’t have the time to make gourmet dishes for hours at a time. That’s what restaurant chefs 👨🍳 are for!
Take all ingredients out of the fridge and/or pantry and let’s get going.
- Spices (Key West, Lemon, etc.)
- Water or broth
- Coconut oil (or other)
- Guacomole Recipe (on bottom)
- Red pepper
- Sea Salt
- Optional (Sea Scallops)
*Preheat oven for desired baking temperature for Salmon. We use a lower temp (300-325 degrees F) and cook with coconut oil. If you are using a higher heat oil or want to cook with something else then that’s fine too!
1.) Rinse quinoa (pre-soak optional)
- I tend to pre-soak but Andew Weil suggests not to.
- Up to you but either way it seems like a good idea to at least rinse in cold water before use
“To do so, simply run cold water over quinoa in fine-meshed strainer, rubbing the seeds with your fingers. (Avoid soaking quinoa, however, as saponins can leach into the seeds.) “-Andrew Weil M.D.
- If you do soak: Drain, rinse, and repeat a few times
2.) If not follow directions on back of quinoa pack on how to make.
- Faily simple and only requires boilng some water and letter quinoa simmer for a few minutes.
- Add 2-3 cups of water or broth per 1 cup of raw quinoa
- Broth can add a nice flavor to the quinoa depending on what you’re main dish is or if you are making a cold quinoa salad
- EatingWell.com suggests after water is brought to a boil, lower to low heat and add quinoa to simmer for 15-20 minutes
Now that the quinoa is on simmer, let’s get to the salmon.
- Place oil in container (rub coconut oil or other into pan/container)
- About 2 Tbsp (add more or less depending on your diet macro needs)
- I always then rub the salmon in the oil and coat both sides and place in scale side down
- Add Key West Seasoning or other. If you have nothing else, then at least add some garlic and lemon or lemom pepper to it.
- Place in oven
- If cooking at 325 it takes usually about 20-30 minutes to cook depending on how big of a salmon slab you have in there.
- Done = done
- Depending on the consistency of the salmon you want, it’s done when the thickest part flakes pretty easily – Livestrong.com
- Once cooled, add a few parsley flakes for a nice touch and vitamin K!
Amazing 4-Ingredient GUAC!
While the quinoa is on simmer and salmon in oven you have time to make the guac.
- 3 Avocados
- 1/2 Red Bell Pepper
- Garlic to taste ~ 1/2 teaspoon (start small, you can always add more)
- Sea Salt ~ 1/2 teaspoon (you can always add more)
Cut avocados open and place the insides in a mixing bowl. You will want to mash and/or mix them up well before adding anything else in. Once the avocado mix is to the consisteny of your liking you can cut, chop, or pull appart with your fingers the bell pepper and place in guac.
We usually use 1/2 to a whole bell pepper depending on how finely the pepper is chopped. If we are just pulling it apart with our hands and tossing it in, we usually use less. *Bell pepper also makes a great dipping tool instead of using chips or anything else. Mix the bell pepper up with the avocado.
Next, add garlic and salt to taste. Start small and add a little bit at a time. We usually add in the salt first because I know how much we like to use. Then add the garlic to taste, depending on how much of the ingredients are all in. Give the mitxture a few final spins and waaallllaaaaahhh! Best 4-Ingredient Guac!
Lot of recipes try and go overboard or add in crazy things. If you want some spice you can add in some paprika or jalapions which are a nice touch. Traditional guac includes tomoatoes and onions but in my experience I prefer the bell pepper to the tomatoe for the sweetness and crunch. Also, the onion to me is strong and if a little spice is wanted, the jalepinos or paprika is better for our pallets.
Have fun with this one and let us know how it goes! Any suggestions?