You won’t believe the crackling salmon skin you’ll get if you follow those rules. Simple steamed quinoa and carrots get dressed in a delicious and addictive garlicky lemon dressing. Cook, relax and enjoy!
What you'll need: ¾ cup quinoa
1 oz raw pistachios
½ tsp whole coriander seed
1 garlic clove
¼ tsp crushed red pepper
8 oz carrots
2 6-oz skin-on salmon fillets
freshly ground black pepper
Equipment: small saucepan
rimmed baking sheet
large nonstick skillet
Recipe steps: 1. Cook quinoa
Rinse quinoa in a fine-mesh sieve. Place in a small saucepan with 1½ cups water and a pinch salt. Bring to a boil, reduce heat to low, cover, and cook until water is absorbed and quinoa is tender, 15 minutes. Keep covered until ready to serve.
Preheat oven to 350°F. Spread pistachios on a rimmed baking sheet and toast in the oven until golden and fragrant, 6–8 minutes. Let cool then roughly chop. While nuts toast, warm coriander in a small dry skillet, swirling occasionally until fragrant, about 1 minute. Let cool, then coarsely chop.
Grate garlic using a microplane or finely chop and add to a large bowl. Halve lemon and squeeze half over garlic. Add coriander, crushed red pepper and 2 tablespoons oil. Season with salt and pepper and whisk to combine.
Peel carrots and cut into bite-size pieces. Fill a small saucepan with 1-inch of water and fit with a steamer basket. Bring to a simmer and add carrots. Cover and steam until just tender, 5–7 minutes. Transfer to bowl with dressing, and toss to combine.
Pat fish dry and season all over with salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium-high. When oil is shimmering, add fish skin-side down and cook until golden and crisp, 4–5 minutes. Flip and cook to desired doneness, 2–4 minutes. Transfer to plates.
Pick cilantro leaves and tender stems from sprigs, add to carrots and toss to combine. Cut remaining lemon half into wedges. Serve salmon skin-side up with quinoa, carrot salad and lemon wedges. Enjoy!