Ingredients
1/2 cup quinoa
1 cup water
Kosher salt
1 carrot, finely diced
2 cups cilantro leaves, plus more for garnish
1 clove garlic, crushed
2 tablespoons lemon juice
3 tablespoons olive oil, plus more for brushing
1/2 teaspoon cumin powder
1/4 teaspoon red chile flakes
2 5-oz. fillets wild salmon, skin removed
Freshly ground black pepper
Preparation
Rinse quinoa under coldwater. In a small saucepan,bring water and 1/4 tsp. salt toa boil. Add quinoa and carrotsand bring to a boil, thenreduce heat and simmer,covered, for 20 minutes. Letquinoa rest, covered, for 10minutes, then fluff with a fork.
Combine cilantro, garlic,lemon juice, olive oil, cumin,chile flakes, and 1/2 tsp. salt in a food processor. Processuntil smooth.
Lightly season salmon withsalt. Brush bottom of a metalsteamer basket with oil. (Ifusing a bamboo steamer, linebottom with a large leaf of lettuceor a piece of parchmentpaper.) Arrange fish in steamerand set over boiling water,covered, for 6 to 9 minutes,or until fish is cooked through.
Lift fish out of steamer.Serve over quinoa. Spoon cilantrosauce on top and garnishwith fresh cilantro leaves.
