Wild salmon, black quinoa and a salad

I like this contrast of these colors. Same when using black pasta with smoked salmon, or black rice with mushrooms such as chantarelles. If your looking for a simple, quick and a healthy dinner this is a good choice.

Omega 3 from the wild salmon, is a no brainer. Quinoa, we have all heard about it, but what's the fuss all about? Well, it seems that quinoa contains all the so called essential amino acids (those that our bodies cannot produce themselves). Plants usually are considered incomplete protein as they do not contain all the essential amino acids. In addition quinoa also contains high levels of among others iron, magnesium and folate. Another interesting aspect of quinoa is that it contains some of the important essential lipids which are heart supportive and anti inflammatory. 

Ingredients for 2: 

200-300 grams wild salmon 

2 dl quinoa

2 handfuls of fresh rucula

a few cherry tomatoes 

* optional - avocado 

fresh lemon juice 

cold pressed extra virgin olive oil

salt + pepper 

1. Begin by rinsing the quinoa, add to a pan with 2,5 dl water, and bring to a boil. Once boiled lower the heat and low to simmer. Read to cooking time on the package, usually 15min is sufficient time. 
2. Steam the salmon file, place the fish in a steamer or a pan with a 2cm layer of water and place a sieve over the top and drop the fish into it. Depending on the thickness of the fish the steaming time will be between 10-15min. Check by poking a fork into the file and trying to see if its cooked through. Usually once its done, it will easily separate into chunks or thick flakes. 
3. Wash the rucola and place in a bowl with the washed and halves cherry tomatoes. Add the avocado. Drizzle some lemon juice over the top and some cold pressed extra virgin olive oil and mix. 
4. Once the quinoa and fish are done, place on a plate and add the salad. Enjoy!