Quinoa Pilaf with Roasted Salmon and Red Pepper Sauce

Step 1

Heat the oven to 250°F It's best to let the fish sit out a bit so it's not super cold, so let it sit out while you prepare the pilaf ingredients and while the oven heats.

Step 2

Prepare the Pilaf: In a small saucepan with a tight-fitting lid, heat the oil over medium-low heat; add the onions and peppers; sauté 2 - 3 minutes or until tender. Add the rinsed quinoa to the pan and stir until covered with oil; add the liquid along with a pinch of salt. Bring to a simmer, cover and lower the heat; cook for 15 - 20 minutes or until the liquid is absorbed and the quinoa is tender. Stir in the parsley. Taste and adjust salt and pepper. (A small pat of unsalted butter here is good, but not necessary.)

Step 3

Prepare the Salmon; While the pilaf is cooking, rub the oil over the salmon and season with salt and freshly ground pepper. Place the salmon, skin side down, onto an aluminum foil covered cooking sheet that has been lightly oiled or sprayed with cooking spray. Place in the oven and cook for 15 to 20 minutes, or until medium. Do not overcook the fish.

Step 4

Prepare the Pepper SauceWhile the fish and pilaf are cooking, place all the ingredients for the sauce in a blender; blend until smooth. Pour into a small saucepan and heat until just hot.

Step 5

To Serve: Place the pilaf on the bottom of the plate, top with the salmon and spoon the sauce over. Enjoy.