Ingredients
Simple Sauteed Sugar Snap Peas:
- Sugar snap peas - 3/4 lb , trimmed
- Oil, cooking - 2 tsp
Seared & Roasted Salmon:
- Quinoa - 1 cup , dry
- Salmon fillets (4 to 6 oz) - 4 fillets
- Green onions - 2 stalks , chopped
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Vinegar, rice - 2 Tbsp
- Vinegar, white wine - 1 Tbsp
- Oil, olive - 3 Tbsp
Prep
- Quinoa - If you're making tomorrow night's meal, make both nights worth of quinoa tonight (2 cups (472 ml)) quinoa + 3 1/2 cups (823 ml) of water). Otherwise Combine quinoa with 1 3/4 cups (411 ml) of water. Add in a generous dash of salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes
- Salmon - Rinse and dry fish. Salt & pepper
- Green onions - Prep as directed
- Sugar snap peas - Trim off ends (give your kids a pair of scissors and get them trimming!).
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Make
- Preheat oven to 400F (204C) degrees.
- Heat a skillet over medium-high heat. Add 1 tbs. cooking oil and then green onions to heated oil with some salt. Saute until softened, ~3 minutes. Remove from pan and set aside.
- Return skillet to heat and add remaining cooking oil to pan. Tilt to cover and then add salmon to heated oil, presentation side down. Sear for 3 minutes and then flip. Transfer to oven and cook for another 6 to 12 minutes depending on width (Our rule of thumb is about 5 minutes / half inch (1.25 cm)).
- While salmon is cooking, heat a saute pan or skillet over medium-high heat. Add 2 tsp. (30ml) of oil and then sugar snap peas to heated oil with some salt. Saute for 3 to 5 minutes, until softened but crunchy.
- Whisk cooked onions with vinegars and olive oil. Season to taste with salt & pepper.
- Enjoy salmon drizzled with vinaigrette.
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