Inspired by watching the Barefoot Contessa and wanting to make use of some of the goodies from my 1/20 Urban Acres haul, I came up with this delicious combo!The panko crusted salmon is 100% Ina Garten, and the recipe can be found here. Basically, you just spread a thin layer of Dijon mustard on the top of the salmon, and sprinkle on top a mix of panko, olive oil, and fresh herbs. Then you put it skin-side down in a hot skillet to get the skin crisp, and then stick the skillet in the oven to finish. So easy, so yummy and perfect with the quinoa. It's crunchy, kind of spicy (thanks to the Dijon mustard), and just plain delish.
For the quinoa, I wanted a creative way to use the Swiss chard I had in my basket. Here's the Robin original recipe:
- 1 tbs. olive oil
- 1 onion, chopped fine
- 1 bunch chard, stems removed and chopped finely, leaves torn or chopped into medium sized pieces
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. thyme (dried is fine, fresh is better)
- 1 teaspoon minced garlic (1 clove)
- 1 cup quinoa
- 1/2 cup white wine
- 1 3/4 cups chicken broth
- 2 tbs apple cider vinegar
- Heat olive oil in a saucepan over medium heat. When hot, add onion, chard stems, salt, pepper and thyme and cook until the onion has softened and turned translucent, about 5-7 minutes.
- Add garlic and cook an additional minute.
- Add chard leaves and cook an additional 1-2 minutes or until leaves begin to wilt.
- Stir in quinoa until well blended, turning heat up to medium/high.
- Pour in 1/2 cup white wine and cook, stirring, until absorbed by the quinoa, about 30 seconds. Stir in 1 3/4 cups chicken broth and apple cider vinegar. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 15 minutes.
- Enjoy!
The best thing about this recipe is that you can use any sturdy leafy green (spinach, kale, mustard greens, etc.) in place of the chard, and it's just as delicious! It also keeps well in the fridge and is just as good reheated the next day.
