Chefology x McCormick: Lemon Garlic Salmon with Green Bean Quinoa Salad

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Due to the process of house relocating over the last month (the lack of a functional kitchen space), our waistlines have definitely suffered. The constant eating out means we couldn’t eat as healthy as we wanted to and as you can imagine, a less than ideal diet actually also leads to cravings and bad habits. Suppers, extra desserts, snacking… you name it.

Needless to say, we decided enough is enough and kick started our clean eating routine this week. Good thing is, the new condo that we are staying also have a beautiful gym and swimming pool. So the two of us are going to look fabulous by the new year, hopefully.

Anyway, this also means I get to play around the kitchen more and create more low carb high fat recipes to keep our diet interesting. It’s easier to stay on the wagon when you still enjoy the ‘diet food’, am I right? And just a couple of days ago, I’ve introduced a new ingredient to Kevin’s diet: Quinoa.

Quinoa was all the rage years ago when it was dubbed as the new super-food. The idea of super-food however, does not appeal to a certain type of people who might have the preconception that all healthy stuff tastes horrible. Kevin belongs to that group and I might add, it did take a little convincing for him to try this out. But I think I’ve successfully converted him.

So over the hectic weekend (nowadays weekends are packed with furniture shopping), I made a super simple meal, again with the Chefology Pan and my McCormick collection. Simple it might be, but it’s huge on flavours! Let’s break it down here.

Lemon Garlic Salmon with Green Beans Quinoa Salad

Salmon Steak x 2
4 cloves of Garlic, minced
Handful of Green Beans, cut into bite size
1 Lemon, halved
1/2 cup Quinoa
Half a small onion, diced
McCormick’s Oregano Grinder
McCormick Sea Salt Grinder
McCormick Black Peppercorn Grinder

First to make the Green Beans Quinoa Salad. Rinse Quinoa under water for a minute, then cook with double amount of water for around 20 minutes under low heat. Turn off the heat once the water is all absorbed and leave to rest.

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In a pan, heat olive oil add onion and half of the minced garlic, cook til translucent and stir fry green beans for a couple of minutes. Fluff the Quinoa and add to the vegetables. Season with sea salt, black peppercorn and half a lemon. Turn off heat and add a final splash of Extra Virgin Olive Oil. Serve immediately or on room temperature (it’s great as a salad too!).

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Season the Salmon with salt and pepper, then pan fry on high heat for 1-2 minutes each side. The way I usually is season one side first, place the seasoned side down on pan then season the other side while it’s cooking. If you have the cutlet type make sure you also stand it on the sides to cook the skin.

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Remove fish from pan, leaving the oil (rich source of Omega 3, don’t waste!) in pan. Add garlic, oregano (I’m loving the McCormick Oregano Grinder, adding extra freshness to the dishes) and juice of half a lemon and mix til thick. Pour over the fish and serve.

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I think typing this out actually took longer than the cooking process! I love how the pan gives the salmon a beautiful golden crust. Effortless cooking at its best.

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Do give this a try at home and show me your best version of Salmon!

Other salmon recipes I’ve posted in the past:

Lemon and Herbs Baked Salmon with Dill Yoghurt Sauce

Vietnamese Rice Noodles Salad with Pan Fried Salmon

Sarawak Laksa with Salmon

Pan Fried Salmon, Spinach Quinoa, and Mango Salsa

Poached Salmon in Coconut Milk with Greens

Pan Fried Salmon with Garlic Lemon Mustard Sauce, Potato Galette and Buttered Green Beans

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