Breakfast · French · 10 min
Provençal Poached Salmon with Quinoa and Wilted Baby Spinach
- Calories
- 403
- Protein
- 32g
- Carbs
- 52g
- Fat
- 8g
Ingredients
- 93 g salmon fillet
- 1 cup water
- 212.7 g quinoa
- 118.2 g baby spinach
- 1 tsp extra-virgin olive oil
- 35.4 ml lemon juice
- 0.25 tsp salt
- 0.125 tsp black pepper
Method
- 01In a small shallow pan, bring 1 cup of water, 1 tablespoon of lemon juice, and a pinch of sea salt to a very gentle simmer (barely trembling water).
- 02Gently slide the salmon fillet into the poaching liquid. Poach over low heat for 6 to 8 minutes until the salmon turns fully opaque and reaches an internal temperature of 145°F (63°C), flaking easily with a fork.
- 03While the salmon poaches, place the cooked quinoa in a small saucepan over medium-low heat with 1 tablespoon of water and extra-virgin olive oil, stirring to warm through.
- 04During the final minute of salmon poaching, add the fresh baby spinach into the warming quinoa pan. Stir gently so the steam wilts the greens.
- 05Carefully lift the poached salmon from the liquid using a slotted spatula, allowing excess liquid to drain off.
- 06Spoon the warm quinoa and wilted baby spinach into a shallow bowl. Place the poached salmon on top.
- 07Drizzle with the remaining fresh lemon juice and season with a pinch of sea salt and ground black pepper before serving.
Cook it with the whole plan around it
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