Name: Restaurant Beatrices Imported Salmon Steak Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 pieces Imported salmon steak; 2 tablespoons Olive oil; 2 tablespoons Lemon juice; 2 teaspoons Garlic, minced; 2 tablespoons Fresh dill, chopped; 1 teaspoon Salt; 1 teaspoon Black pepper; 1 bunch Asparagus; 1 cup Quinoa; 2 cups Vegetable broth

Influenced by lager styles from Japan, Germany and the American prohibition. This light bodied, golden lager is our original brew, and a national award winning beer in 2023. It has a malt forward backbone that is accentuated by a crisp, dry finish.

Bossman Lager

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

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Cerignola olives marinated in garlic rosemary olive oil

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Calories 480, Total Fat 20g, Cholesterol 60mg, Sodium 220 mg, Total Carbohydrates 71g, Protein 5g

In a medium saucepan, combine 1 cup of quinoa and 2 cups of vegetable broth. Bring to a boil, then reduce to a simmer and cover. Cook for 15 minutes or until quinoa is fluffy.

Prepare the Quinoa

In a bowl, mix olive oil, lemon juice, minced garlic, chopped dill, salt, and black pepper. Add the salmon steaks and marinate for at least 15 minutes.

Marinate the Salmon

While the quinoa cooks, toss the asparagus with a little olive oil, salt, and pepper. Grill or roast in the oven at 400°F (200°C) for about 10 minutes until tender.

Cook the Asparagus

Preheat a grill or skillet over medium-high heat. Cook the marinated salmon steaks for about 4-5 minutes on each side or until the fish flakes easily with a fork.

Cook the Salmon

On a plate, serve the quinoa as a base, top with the grilled salmon steak, and arrange the asparagus on the side. Enjoy your meal!

Serve