Salmon* Recipe

Directions

1. 1

   Prepare the Pickled Cucumbers

   In a bowl, mix rice vinegar, sugar, and salt until dissolved. Thinly slice the cucumber and add it to the mixture. Let it sit for at least 30 minutes to pickle.

2. 2

   Cook the Quinoa

   Rinse 1 cup of quinoa under cold water. In a saucepan, combine the quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.

3. 3

   Season and Cook the Salmon

   Preheat the grill or a skillet over medium-high heat. Rub the salmon fillets with olive oil, vindaloo spice mix, salt, and black pepper. Cook the salmon for about 4-5 minutes on each side, or until cooked through and flaky.

4. 4

   Assemble the Dish

   On each plate, start with a base of quinoa. Top with a piece of grilled salmon, a generous dollop of labneh, and the pickled cucumbers. Garnish with fresh herbs.