10/10/13 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview with television personality, Ingrid Hoffmann, host of Delicioso on Univision and Simply Delicioso on the Cooking Channel. We’ll be celebrating Hispanic Heritage month. Her latest book is Latin d’lite: delicious Latin recipes with a healthy twist. Thursday at 1:30 on WLRN.
Chilean Salmon, Quinoa and Corn Salad
Salmon, corn and quinoa are Chilean ingredients used to make this quick salad supper. “I like to use traditional Chilean ingredients to create a modern Chilean cuisine,” Carlo von Mulhenbrock mentioned to me when I recently visited Chile. He’s one of Chile’s top TV celebrity cooks. He made this salad for me to showcase the abundant, nutritious ingredients grown in Chile. Natural barriers protect Chilean crops from pests and disease. As a result there is less need for pesticides.
Quinoa is an ancient grain that is indigenous to the Andes Mountains in South America. It’s considered a super crop because it contains more protein than any other grain and is a good source of fiber. It can be cooked like rice and expands to about 4 times its original volume.
I’ve adapted Chef Carlo’s recipe with ingredients that can easily be found in a local supermarket.
Helpful Hints:
- Quinoa can be found in the grain section of most supermarkets.
- Rice can be substituted for quinoa. Cook it for 15 to 20 minutes with the lid on.
- The salmon can be served at room temperature or warm over the salad.
Countdown:
- Prepare the ingredients.
- Start the quinoa cooking.
- While the quinoa cooks, sauté the salmon.
ENTREE: CHILEAN SALMON, QUINOA AND CORN SALAD
1 cup water
1/2 cup frozen corn kernels
1/2 cup quinoa, rinsed in cold water
1/4 cup frozen lima beans
1 medium tomato, cut into 1/2 inch–pieces (about 1 cup)
1 teaspoon ground cumin
2 tablespoons low-fat vinaigrette
Salt and freshly ground black pepper
Olive oil spray
3/4 pound salmon fillet
1 cup fresh spinach
2 tablespoons chopped cilantro (optional for garnish)
Place water, corn, quinoa and lima beans in a saucepan and bring to a boil. Cook, uncovered, 10 minutes or until quinoa soaks up the liquid and becomes soft. Remove from the heat and add the tomato and sprinkle cumin on top. Add the vinaigrette and salt and pepper to taste. Toss well and set aside.
Heat a small, nonstick skillet over medium-high heat. Spray with olive oil spray and add the salmon. Saute 4 minutes, turn and sauté 4 minutes. Add salt and pepper to taste.
To serve,
Arrange spinach leaves on two dinner plates. Spoon salad over leaves. Divide the salmon in half and place on the plates with the salad. Sprinkle chopped cilantro over salmon (optional). Makes 2 servings.
SHOPPING LIST
Here are the ingredients you'll need for tonight's Dinner in Minutes:
To buy:
- 1 small package frozen corn kernels
- 1 small package frozen lima beans
- 1 medium tomato
- 1 package quinoa
- 3/4 pound salmon fillet
- 1 bottle ground cumin
- 1 small bag washed, ready-to-eat spinach
- 1 small bunch cilantro (optional)
Staples:
- olive oil spray
- reduced-fat vinaigrette
- salt
- black peppercorns
