Seared Salmon with Cherry Tomatoes
and quinoa / cucumbers
Pan-seared salmon gets a summery touch when finished with fresh tomatoes and a flavorful garlic oil.
- Quinoa, uncooked - 2/3 cup
- Stock, any type - 1 1/3 cup
- Garlic - 2 cloves, chopped
- Oil, olive - 2 Tbsp
- Oregano, dried - 1 tsp
- Tomatoes, grape or cherry - 1 cup, halved
- Salmon - 1 lb
- Oil, cooking - 2 Tbsp
- Cucumbers - 12 oz, chopped
- Vinegar, apple cider - 1 Tbsp
- Mustard, Dijon - 1 tsp
- Mint - 1 Tbsp, chiffonade
- Quinoa - (Double if making Tuesday’s meal.) Combine quinoa with stock in a saucepan. Add some salt. Cover and bring to a boil. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
- Make garlic oil - Chop garlic. Combine garlic, olive oil, and dried oregano. (Can be done up to 5 days ahead)
- Tomatoes / Cucumbers - Prep as directed. Store separately. (Can be done 1 day ahead)
- Cucumbers - Whisk together vinegar and mustard. Add cucumbers. Refrigerate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
- Salmon - Divide into the number of portions you are planning to serve. Rinse and pat dry. Lightly salt and pepper.
- Mint - Chiffonade mint.
- Heat a skillet over medium-high heat. Add cooking oil and then salmon to heated oil. Sear for 2 minutes.
- Flip salmon over and sear for an additional 2 minutes. In the pan, add tomatoes around the salmon. Drizzle garlic oil over salmon and tomatoes. Cover pan with a lid or foil.
- Reduce heat to low-medium. Continue cooking salmon, covered, until it flakes easily with a fork, 4 to 7 minutes (depending on thickness).
- While salmon cooks, toss cucumbers with mint. Season with some salt and pepper.
- If quinoa was made ahead, reheat in the microwave (reserve half if doubled).
- Serve salmon and tomatoes over quinoa. Enjoy with cucumbers on the side.
I wouldn't call this a total Cooksmarts fail, but probably as close as I've come. The flavors were great, but even after being careful to drain all the juice off the tomatoes and baking quite a bit longer than the recipe called for, this ended up really soggy in the middle. The cucumber side was just ok, but neither the side nor the tart was very filling, so this ended up being pretty unsatisfying overall.0 Helpful
Couldn't handle how delicious this was.0 Helpful
Yummy, but we ended up eating 4 servings just the two of us, so not very filling.0 Helpful
So, so good!!0 Helpful
Easy, but had fo cook it for much longer for the pastry to crisp up. The cucumbers were a little boring.0 Helpful
Not sure how I did this wrong, but the puffed pastry under the tomatoes was super moist and doughy- it didn't hold together at all. It was delicious, but not something i would make again without some serous changes.Added some chickpeas and artichokes to make it more substantial- maybe it weighed it down too much?0 Helpful