summer salmon meal
summer salmon meal

I've been in a cooking rut for some time now. Tonight I found some inspiration in wild caught coho salmon on sale at Whole Foods. Salmon and the organic quinoa both only takes 15 minutes to cook with about 10 minutes of preparation that is a total of 25 minutes for a delicious and natural meal.

Organic Quinoa Cooked in Organic Vegetable Broth

  • 2 Cups vegetable broth
  • 1 Cup Quinoa (I used Trader Joe's Organic Tricolor)
  • 1 Pinch of Saffron (optional)
  • Salt to taste
  • 1 TSP Curry Powder
  • 1 TSP Black Pepper
  • 2 TBSP Finely Chopped Onion
tricolor quinoa
tricolor quinoa


Rinse quinoa in cold water. Combine all ingredients in rice cooker and prepare salmon.

Spinach and Garlic Coho Salmon

  • 1.5 LBS Salmon
  • Salt to Taste
  • 4 Cloves Garlic
  • Green Onion
  • 3 TBSP Olive Oil
  • 1 TBSP Water
  • 2 TBSP Lemon Juice
  • Black Pepper
  • 1 Cup Spinach
  • Black Pepper
  • 1 TSP Cardamon
  • Rosemary
uncooked salmon
uncooked salmon

Directions 1. Prepare marinade by mixing olive oil, lemon juice, spices, garlic, green onion, water. 2. Layer bottom of 9x13 dish with spinach. 3. Place layer of salmon on top of spinach. 4. Coat salmon with marinade and place in preheated oven. 5. Bake for 15 minutes or so and enjoy.

I served this with fresh white nectarines, they are delish at the peak of season. As a beverage I brewed some pineapple lychee tea, which is great warm and unsweetened (the tea has natural stevia in the mix) with a touch of mint. My husband enjoyed his cold and lightly sweetened with honey.

tea hibiscus
tea hibiscus

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