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White Wine Poached Salmon with Quinoa and Arugula

>> Thursday, October 24, 2013

Isn't the title just enough to get your mouth watering?!  I came across the original recipe on Epicurious, and I have modified it below to trim down on the calories while maintaining the flavor.  

Sometimes when I come across a great looking recipe, all it takes is one esoteric ingredient that I have to hunt for to make me lose interest.  This recipe calls for harissa, a North African hot chili sauce.  Instead, you can use a generic hot sauce; in that case, you can also play with the recipe below by adding a little garlic, caraway seed, and/or coriander to get a little closer to the flavor of harissa.


  • 1 cup white wine
  • 4 skinless salmon fillets (3 ounces each)
  • 1 white onion, sliced
  • 3 sprigs thyme
  • 1/2 cup quinoa 
  • 1/2 cup canned chickpeas, rinsed and drained
  • 1/4 cup raisins
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 2 cups arugula
  • Juice of 2 lemons
  • 4 tablespoons harissa (or generic hot sauce)
  • 1/2 cup cilantro leaves

  • Directions: 

    1.  In a large pot, boil wine and 4 cups water.

    2.  Add salmon, onion and thyme. Reduce heat to simmer; poach salmon until cooked through, about 7 minutes.   Remove salmon; cool. 

    3.  In another large pot, boil 4 cups water. Add quinoa and cook until tender, about 11 minutes (or according to package directions); drain.

    4.  Mix quinoa, chickpeas, raisins and spices in a bowl; cool.

    5.  Toss quinoa-chickpea mixture with arugula. Dress salad with lemon juice. Season with salt and freshly ground black pepper.

    6.  Divide salad and poached salmon among 4 plates. Top each salmon fillet with 1 tablespoon harissa, and garnish with cilantro.  

    Makes 4 servings.  Per serving: 

    • calories: 388
    • fat: 12g
    • protein: 24g
    • carbs: 33g


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