Wild Blackened Grilled Salmon Recipe
Parmesan and Spinach Quinoa, Roasted Sweet Potato
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Ingredients
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Wild Blackened Grilled Salmon
Parmesan and Spinach Quinoa
Roasted Sweet Potato
Method
Roasted Sweet Potato
- 1
Preheat and toss
Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss the cubed sweet potatoes with 1 tablespoon olive oil, 0.5 tsp smoked paprika, 0.5 tsp ground cumin, 0.75 tsp kosher salt and 0.5 tsp black pepper until evenly coated. Spread in a single layer with space between pieces for even browning.
- 2
Roast
Roast in the preheated oven for 25–30 minutes, flipping halfway through, until tender and edges are caramelized. Remove from oven and keep warm while preparing the salmon and quinoa.
Parmesan and Spinach Quinoa
- 3
Cook quinoa
While the sweet potatoes roast, heat 1 tbsp olive oil in a medium saucepan over medium heat. Add the rinsed quinoa and toast, stirring, for 1–2 minutes until slightly nutty. Add 2 cups broth, bring to a boil, then reduce to a simmer, cover and cook for 15 minutes or until liquid is absorbed.
- 4
Finish quinoa
Remove saucepan from heat and let sit, covered, for 5 minutes. Meanwhile, melt 1 tbsp butter in a skillet over medium heat and sauté the minced garlic for 30 seconds until fragrant. Add the baby spinach and cook just until wilted, about 1–2 minutes. Fluff the quinoa with a fork, then stir in the sautéed spinach and garlic, 1 cup grated Parmesan, 1 tsp salt, 1/2 tsp black pepper and 1 tsp lemon zest. Adjust seasoning to taste and cover to keep warm.
Wild Blackened Grilled Salmon
- 5
Prepare blackening spice
In a small bowl combine 2 tsp smoked paprika, 1 tsp ground black pepper, 1 tsp kosher salt, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme and 1 tsp cayenne pepper. Mix thoroughly.
- 6
- 7
Grill salmon
Preheat a grill or grill pan to medium-high (about 450°F/230°C). Oil the grates or pan. Place salmon skin-side down and cook undisturbed for 4–6 minutes depending on thickness, until the spice forms a dark crust and the fish releases easily. Flip and cook 2–4 minutes more until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium, or longer if desired. Remove from heat and let rest 2–3 minutes.
- 8
Serve
Plate a scoop of Parmesan and Spinach Quinoa and a portion of roasted sweet potatoes. Top with a salmon fillet and garnish with a lemon wedge; squeeze over lemon before eating.