Roasted Salmon, Quinoa "Tabbouleh" and Dill Yogurt
In episode 27 of Home Cooking with Foodland, Chef Keoni rings in the new year with his tips for a flaky and tender salmon. Paired with fluffy and flavorful quinoa 'tabbouleh" and a dill yogurt dressing.
Ingredients
- header Roasted Salmon
- 1 pound fresh salmon filet(skin off, pin bones removed)
- salt & pepper(as needed)
- extra virgin olive oil(as needed)
- header Quinoa “Tabbouleh”
- 2 cup cooked quinoa(made according to package instructions)
- 1 cup diced cucumber
- 0.5 cup cooked chickpeas(or other bean)
- 0.5 cup parsley(chopped)
- 5 pitted kalamata olives(chopped)
- 1 yellow pepper(cleaned, seeded and minced)
- 0.5 cup tomatoes
- 2 tablespoon fresh lemon juice
- salt & pepper(as needed)
- extra virgin olive oil(as needed)
- header Dill Yogurt
- 1 cup Greek yogurt
- 1 tablespoon chopped fresh dill or dried dill
- 1 tablespoon extra virgin olive oil
- squeeze of fresh lemon
- Salt and Pepper, as needed
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