Tarla Cuisine

Salmon with quinoa and roasted hazelnuts

6  6-oz. filets of salmon, skin on

2 Tbsp. spice rub of choice

2 – 3 Tbsp. olive oil

1/2C quinoa

1C chicken stock

1/3C hazelnuts, roasted, peeled and coarsely chopped

2C wild arugula

Vinaigrette

3 Tbsp. balsamic vinegar

3 Tbsp. raspberry vinegar

2 tsp. honey mustard

7 Tbsp. olive oil

salt and freshly ground pepper to taste

2 Tbsp. tapenade

For the quinoa:  Sauté quinoa in a dry pan until toasted – about 4 minutes.  Add the stock and bring to a simmer.  Cover and cook 10 minutes or until all the liquid is absorbed.  Remove the lid and let stand.

For the salmon:  Rub the non skin side of the salmon with spice rub and alittle of the olive oil.  Preheat oven to 400F.  Heat a sauté pan until very hot.  Add 2 tablespoons of the oil and heat.  Add the salmon skin side down and sauté 2 minutes.  Turn over and sauté one minute.  Finish in the oven, i.e. 6 – 7 minutes more. Toss the quinoa with one tablespoon of the vinaigrette and divide among plates.  Toss the arugula with one tablespoon of the vinaigrette and divide among plates.  Add the tapenade to the remaining vinaigrette.  Divide the salmon among plates, spoon the vinaigrette over and garnish the dish with roasted hazelnuts.

MAKES:  6 servings