Grilled Salmon Recipe

Pat the salmon fillets dry with paper towels and brush both sides with olive oil.

Season the salmon with salt, black pepper, and lemon zest.

Preheat a grill or grill pan over medium-high heat. Lightly oil the grates if necessary.

Place the salmon fillets skin-side down on the grill. Cook for 4-5 minutes without moving.

Flip carefully and grill the other side for 3-4 minutes, or until the salmon is just cooked through and flakes easily with a fork.

Remove from grill and set aside to rest while preparing other components.

In a small saucepan over medium heat, combine minced shallots, white wine, and lemon juice.

Bring to a simmer and reduce the liquid by about half, approximately 5-7 minutes.

Stir in the heavy cream and continue to simmer for another 1-2 minutes.

Lower the heat and begin whisking in the cold butter cubes, a few at a time, until fully incorporated and the sauce is emulsified.

Season with salt and white pepper. Keep warm but do not allow to boil.

In a medium saucepan, bring water or vegetable broth to a boil with salt and olive oil.

Stir in the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes.

Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.

In a large skillet or sauté pan, heat olive oil over medium heat.

Add the minced garlic and cook for 30 seconds until fragrant, being careful not to brown it.

Add the broccolini and sauté for 4-5 minutes, stirring occasionally, until tender-crisp.

Season with salt and black pepper to taste.

Spoon a portion of quinoa onto each plate.

Place a grilled salmon fillet over the quinoa.

Arrange broccolini to the side of the salmon.

Drizzle the lemon beurre blanc over the salmon and serve immediately.