Home Cooking with Foodland: Episode 27

Join Chef Keoni in his home kitchen as he demonstrates how to make Roasted Salmon, Quinoa “Tabbouleh” and Dill Yogurt.

Ingredients and Instructions (Serves 4):

Roasted Salmon

  • 1 pound fresh salmon filet, skin off, pin bones removed
  • Salt and pepper, as needed
  • Extra virgin olive oil, as needed


  1. Preheat oven to 400 degrees.
  2. Place the salmon skin side down on a piece of foil that’s been lightly sprayed with pan release.
  3. Season with salt and pepper and drizzle with extra virgin olive oil.
  4. Place in the oven and bake for 10-15 minutes, or until the salmon filet is 120 degrees F.
  5. Remove and set side.


Quinoa “Tabbouleh”

  • 2 cups cooked quinoa, made according to package instructions
  • 1 cup diced cucumber
  • 1/2 cup cooked chickpeas or other bean
  • 1/2 cup chopped parsley
  • 5 pitted kalamata olives, chopped
  • 1 yellow pepper, cleaned, seeded and minced
  • 1/2 cup tomatoes
  • 2 tablespoons fresh lemon juice
  • Extra virgin olive oil, as needed
  • Salt and pepper, as needed


  1. Combine the quinoa, cucumber, chick peas, parsley, olives, pepper, tomato and lemon.
  2. Season with olive oil, salt and pepper.
  3. Mix well, taste and adjust seasoning.

Dill Yogurt

  • 1 cup Greek yogurt
  • 1 tablespoon chopped fresh dill, dry ok if fresh is not available
  • 1 squeeze fresh lemon
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper, as needed


  1. Combine ingredients and adjust for seasoning with salt and pepper.

Note: Directions are meant as a general guide. Chef Keoni may improvise slightly during class.