making monday | Sauteed Veggies & Salmon Over Quinoa

Image courtesy of Erin Hawkins

I have some pretty awesome friends and one of them happens to be a chef. Not only did she fill my undergrad memories with amazing versions of fine restaurant dishes, but she continues to tempt me while multitasking our phone convos with meals I hear sizzling from the other end of the line. Here's a dish by Erin Hawkins that might make for a fine V-day celebration at home.

What you need:

1 Salmon filet
5-6 ounces of pre-washed quinoa
Extra Virgin Olive Oil (EVOO)
1 red onion
2 celery stalks
2 cloves garlic
1 half red bell pepper
1 half yellow bell pepper
4-5 baby portabella mushrooms
1 jalapeño pepper
4 kale leaves julienned, stalk removed
1 can chopped tomatoes
1/8 teaspoon nutmeg
1 teaspoon basil
1/8 teaspoon marjoram

What to do:

Sauté onion and celery in EVOO over medium high heat until the onion is translucent. Salt the onion and celery. Add the garlic, bell peppers and mushrooms. Salt the vegetables. Next, add the jalapeño and kale. Allow the kale to wilt, then add salt. (Note: You want to add flavor in layers so your food will be seasoned throughout.) Once the kale has wilted, add in the tomatoes. Stir, add a little salt, nutmeg, basil and marjoram. Cover and reduce heat to medium low for 10-15 minutes. Add the salmon, covering it with the vegetables. Simmer until the salmon is fork ready.

Okay, I'll be over for dinner!

xo, august & pepper