Scottish Salmon Recipe
ancient grains, lemon herb sauce, fresh seasonal vegetables
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Ingredients
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Grains
Salmon
Lemon Herb Sauce
Seasonal Vegetables
Method
Prepare the Grains
- 1
Cook the Quinoa
In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed.
- 2
Cook the Farro
In another medium saucepan, bring 2 cups of water to a boil. Add 1 cup of farro, reduce heat to low, cover, and simmer for about 30 minutes or until the farro is tender. Drain any excess water and set aside.
Prepare the Salmon
- 3
Season the Salmon
Preheat your oven to 375°F (190°C). Place the Scottish salmon fillets on a baking sheet lined with parchment paper. Drizzle with 2 tablespoons of olive oil, and sprinkle with 1 teaspoon each of salt and black pepper.
- 4
Bake the Salmon
Bake the salmon in the preheated oven for 15-20 minutes, or until it flakes easily with a fork.
Make the Lemon Herb Sauce
- 5
Blend the Sauce Ingredients
In a blender or food processor, combine 1 cup of fresh parsley, 1 cup of fresh dill, 3 tablespoons of lemon juice, 2 cloves of garlic, 1 tablespoon of honey, 1 teaspoon of salt, and 1 teaspoon of black pepper. Blend until smooth.
Prepare the Vegetables
- 6
Sauté the Vegetables
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the asparagus, sliced bell peppers, and zucchini. Season with 1 teaspoon each of salt and black pepper. Sauté for about 5-7 minutes, or until the vegetables are tender but still crisp.
Serve
- 7
Plate the Dish
On each plate, arrange a serving of quinoa and farro. Top with a salmon fillet, drizzle with lemon herb sauce, and serve alongside the sautéed seasonal vegetables.
