Salmon With Quinoa & Pecans
Salmon, quinoa, kale, pecan nut butter, orange vinaigrette
5 / 5
490 cal
15 min
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Recipe Ingredients
- (a) pickled fennel, red onion, celery
- (b) baby kale
- (c) quinoa
- (d) pecan butter
- (e) salmon, broccoli
- (f) orange vinaigrette
Equipment Needed
- skillet or saute pan
- scissors
- seasoning plate
- wooden spoon
- mixing bowl
- spatula
- serving spoon
Recipe Directions
- For best results, take the fish out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the trout longer than this recipe card indicates.
- Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Add the celery, red onion & fennel (a) to the pan. Season with a pinch of salt and pepper. Saute for 1 minute, stirring occasionally. After 1 minute, add the kale (b) to the pan. Season with a pinch of salt and pepper and cook for 1 minute, stirring constantly.
- After 1 minute, add the quinoa (c) and pecan nut butter (d) to the pan. Cook for 1 minute, stirring constantly. Then pour the quinoa, vegetable and nut butter mixture into a mixing bowl and set aside.
- Cut open the package of trout (e) and place on a plate. Season on both sides with a pinch of salt and pepper. Carefully wipe out the skillet you were using and put back on the stove over medium-high heat for 1 minute. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan.
- Place the trout in the pan, dragging it across the pan with the presentation side down. Be sure to drag the fish away from you to avoid oil splashing. Sear the trout for 3 minutes. Then use a spatula to flip the trout over and turn the heat off. Let the trout sit in the pan while you finish the dish.
- Add half of the orange vinaigrette (f) to the quinoa, vegetable and nut butter mixture. Gently stir to incorporate. Taste and add salt and pepper if you wish.
- Spoon the quinoa and vegetable mixture on to your serving plates. Place the trout on top. Drizzle the remaining half of the orange vinaigrette over the entire dish.
Beverage Pairing
Sauvignon Blanc
Shared Photos
Customer Reviews
Andrew Krugly
Fantastic and very filling for 515 calories!
September 18, 2020
Sandra Klein
Absolutely delicious!
September 18, 2020
Janelle
Wow, this was so good. The combination of the nut butter with the pickled fennel/celery and citrus was just so interesting. Plus easy and quick recipe. Would love to make this every week!
January 7, 2021
Sarah Rudich
My daughter and I are loved the vegetarian version of this!!! We both wanted it again for dinner the next night!!!
January 8, 2021
Steph K
I love salmon but hadn't tried trout. Now I know that trout is amazing! I wasn't sure what I would think of the side dish of quinoa, kale, pecan butter and orange vinaigrette, but the flavors were perfect together. So good.
January 10, 2021