LibreRecipes

Salmon, Red Quinoa, and Arugula Salad

Rating

Spicy harissa, a hot pepper sauce, plays off sweet raisins perfectly. —Murphy

1 cup white wine

4 skinless salmon fillets (3 ounces each)

1 white onion, sliced

3 sprigs thyme

1/2 cup red quinoa

1/2 cup canned chickpeas, rinsed and drained

1/4 cup golden raisins

1 teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1 teaspoon paprika

1 teaspoon cayenne pepper

2 cups arugula

Juice of 2 lemons

1 1/2 tablespoons olive oil

4 tablespoons harissa (available at Whole Foods Market)

1/2 cup cilantro leaves

2 tablespoons toasted slivered almonds

In a large pot, boil wine and 4 cups water.
Add salmon, onion and thyme. Reduce heat to simmer; poach salmon until cooked through, about 7 minutes.
Remove salmon; cool. In another large pot, boil 4 cups water. Add quinoa and cook until tender, about 11 minutes; drain.
In a bowl, mix quinoa, chickpeas, raisins and spices; cool.
Toss quinoa-chickpea mixture with arugula. Dress salad with lemon juice and oil. Season with salt and freshly ground black pepper.
Divide salad and poached salmon among 4 plates. Top each salmon fillet with 1 tablespoon harissa. Garnish with cilantro and almonds.