Steamed Salmon with Lemon and Vegetables
A bed of pretty squash and carrot ribbons seasoned with lemon and herbs gently steams salmon in the oven, yielding moist, flavorful fish--with a veggie side dish built right in!
Steaming in a baking dish?
Any cooking method that uses water vapor to cook food is considered steaming. Here, ribbons of vegetables provide salmon a vitamin-rich steam bed, releasing moisture as they bake within the covered dish.
Making vegetable ribbons.
To shave a carrot, place it on a cutting board and slide the blade of a peeler down the length of the carrot. Continue halfway through the carrot, flip and shave as far as possible, applying more pressure for slightly thicker ribbons. For squash, shave skin from one side and discard. Shave 4 or 5 ribbons until you reach the seeds. Rotate a quarter turn and repeat on the other 3 sides. Discard seedy center.
What's so great about quinoa?
Besides the fact that it cooks in 15 minutes (beating rice by 5 minutes), quinoa is a gluten-free grain that's packed with antioxidants, omega-3s, potassium and calcium. It is also one of the elite plant-derived foods that supplies our bodies with complete protein.
Simple herbed quinoa
In a medium saucepan over medium heat, cook 3 sliced green onions in 1 teaspoon olive oil until tender. Add 1 1/2 cups reduced-sodium chicken broth; cover and bring to boiling. Stir in 1 cup rinsed and drained quinoa; return to boiling. Reduce heat, cover and simmer for 15 minutes or until liquid is absorbed. Remove from heat and stir in 1/4 cup chopped fresh parsley.