razzberry

Ingredients:

• 1 c quinoa
• 6 baby red potatoes, diced
• 3 stocks celery, diced
• 1 med. white onion, diced
• 12 oz. wild caught salmon
• olive oil
• Himalayan pink salt
• black pepper
• garlic powder
• Old Bay seasoning

Directions:

Follow cooking instructions for quinoa…

• Typically add 2 cups of water and 1 cup of quinoa to pan.
• Bring to a boil, then cover and lower the temperature to simmer.
• Cook for 15-20 minutes until the water is absorbed and the quinoa produces halos.

While quinoa is cooking…

• Add 1 T olive oil, potatoes, onion, and celery to a skillet over medium heat.
• Stir occasionally until the mixture is browned and the potatoes are fork tender.

Combine quinoa and veggies in a large bowl. Add all herbs and spices to taste. Return the quinoa and veggie mixture to the skillet and reduce the temperature to medium low.

To prepare the salmon…

• Lightly coat the salmon on one side with olive oil, pink Himalayan sea salt, and black pepper.
• Gently set the salmon in the skillet oil-side down.
• Drizzle the other side of the salmon with oil and lightly salt and pepper.
• When the sides of the salmon begin to whiten, flip the salmon and cook for approximately one minute. To keep the salmon from becoming over done, make sure it retains a light pink color.
• Begin breaking the salmon apart with a spoon or spatula until the salmon is close to bite-size.

Add salmon to quinoa mix. Adjust seasoning to taste and serve.

Makes approximately 4 servings