Recipe 32: Maple Salmon and Recipe 33: Quinoa with Sweet Potato and Mushrooms

So, I am way behind in writing these blogs, I don't remember exactly when I made this, though my camera says I took these pictures on October 29th.  So I guess that is when.  I made these recipes together and this marked the start of a lot of quinoa dishes.  Quinoa is really healthy and I have enjoyed a lot of these dishes.

One reason I am combing these two recipes is because I made them together, but also because I need to just get through my massive backlog (around 20 recipes).  Normally, it would be nice to split these up and highlight each one in its own post.

Here is the final result of these two recipes:

Here is the recipe for the Maple Salmon that I used(Link):

Ingredients

1/4 cup maple syrup

2 tablespoons soy sauce

1 clove garlic, minced

1/4 teaspoon garlic salt

1/8 teaspoon ground black pepper

1 pound salmon

Directions

1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
2. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Changes

I think that the only change that I made was to used 2 pounds of salmon and double the size of the glaze.

Here is the recipe for the Quinoa and Sweet Potatoes that I used(Link):

Ingredients

1/3 cup quinoa

1 cup water

1 pinch salt

1 tablespoon olive oil

1 teaspoon minced garlic

1 small sweet onion, chopped

1 cup crimini mushrooms, sliced

1 small sweet potato, peeled and diced

1/4 teaspoon cayenne pepper

salt and pepper to taste

1/4 cup chopped, toasted pecans

Directions

1. Stir the quinoa in a saucepan over medium heat until it begins to take on a toasty aroma, about 5 minutes. Pour in the water, and add pinch of salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the mushrooms, sweet potatoes, and cayenne pepper; season to taste with salt and pepper. Cover the skillet, reduce heat to medium-low, and cook until the sweet potato is soft, about 20 minutes, stirring occasionally. Pour a splash of water into the skillet if needed to keep the vegetables from burning. Spoon the vegetable mixture over a bed of quinoa, and sprinkle with chopped pecans to serve.

Changes

I made a few changes to this recipe.  The first was the size, I used 1 cup of quinoa and 2 cups of veggie broth to cook it in.  I have found that cooking the qunioa in broth make it a lot better, than just cooking it in water.

The second change was that I used 2 sweet potatoes and increased the size of the onion I used to medium.  Finally, I added a little bit of cinnamon and also increased how much cayenne that I added.

The Process

I started by allowing Sprinkles to investigate the salmon, she seemed to enjoy it, at least through the bag.

 So then I prepared the glaze and mixed it up.

 I then brushed the glaze onto the salmon and wrapped it in aluminum foil.

I then prepared the veggies for the quinoa.  I peeled and chopped up the sweet potatoes. 

I then chopped and diced the onions.  These were among the strongest that I have encountered.  In fact they even made Sprinkles cry.  I am not sure that this picture shows it, but trust me, she is tearing up.

I then put the salmon in the oven, and started making the quinoa and veggies.  Here you can see the quinoa toasting and the onions starting.

After a few minutes I added the broth to the quinoa  and added the rest of the veggies to the onions and cooked them.

Soon the salmon was done and removed from the oven. I tested it by using a fork to flake it.  I think that I ended up cooking it slightly longer than the recipe called for.

After a few minutes the quinoa and veggies were all done.  To serve this I just dished out the quinoa and then added the veggies on top of them.

Overall, I thought that the salmon was terrific and the maple glaze really added a lot.  I also enjoyed the quinoa dish.  I thought that the sweet potatoes were really good with it.