A Good Food Day: Reboot Your Health with Food That Tastes Great by Marco Canora & Tammy Walker

Author:Marco Canora & Tammy Walker
Language: eng
Format: mobi, epub, pdf
ISBN: 9780385344920
Publisher: Crown Publishing Group
Published: 2014-12-30T08:00:00+00:00

Fine sea salt and freshly ground black pepper

1 tablespoon extra virgin olive oil

SALAD

½ medium red onion, diced

½ pint cherry tomatoes, quartered

½ cucumber, quartered lengthwise and thinly sliced crosswise

½ cup fresh basil leaves, chopped

2 tablespoons capers (in brine or salt-packed), rinsed

1½ cups cooked, room temperature white quinoa

¼ cup red wine vinegar

¼ cup extra virgin olive oil

Fine sea salt and freshly ground black pepper

1 For the salmon: Season the salmon on both sides with salt and pepper.

2 In a 10-inch skillet, heat the olive oil over high heat. As the first wisps of smoke come off the oil, add the fish to the pan skin-side down and cook for 2 minutes. Reduce the heat to medium-high and cook until the skin begins to brown, 4 to 5 minutes. Using a spatula, flip the fish and cook until it feels slightly firm when you press on it, about 2 minutes.

3 Transfer the fillet to a cutting board skin-side up. Peel off the skin and use a knife to gently scrape away the gray bloodline. With a fork, flake the fillet into little pieces.

4 For the salad: In a large bowl, combine the onion, tomatoes, cucumber, basil, and capers. Add the cooled quinoa, flaked salmon, vinegar, and olive oil and toss well. Season with salt and pepper to taste.

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