Monday, March 04, 2013

Salmon with Asparagus and Quinoa


Sunday 24 February
Today was Lantern festival in China, but we were so not going to have the appropriate specialty, glutinous rice balls.  So we were grateful that it is also Lent, and fishy specialties are widely available.
We bought some fresh salmon fillets, which we roasted along with asparagus.  Ho-hum for us, but we also did something we haven't every cooked before: quinoa, everybody's new favorite supergrain.  We made it this way but without the goat cheese, basil, or parsley, because it's winter, for heaven's sake; so it was just quinoa with oil-cured black olives.  Tasty, and it seems very forgiving to cook; we'd like to try it with something lemony next time.


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