Riesling
Riesling is an amazing grape that can make delicious sweet wines and delicious dry wines! Dry rieslings are particularly food friendly.
Cajun-spiced Salmon with Quinoa and Red Pepper Sauce Recipe
View more Seafood Recipes
Prep Time
15 min
Total Time
25 min
Yield
4 servings
Packed with protein, this super healthy and delicious midweek meal will become a family favorite. The avocado and peach quinoa is satisfying and nutritious and balances perfectly the spiciness of the salmon. Use your favorite Cajun seasoning, or make your own Cajun seasoning by mixing together a tablespoon of each ground cumin, smoked paprika, ground coriander, and cayenne pepper to taste.
Ingredients
- 1 cup Quinoa
- 1 Avocado (diced)
- 1 Nectarine (diced)
- 2 Tbsp Basil (fresh)
- 1 Jalapeño Pepper (shredded)
- 1 Green Bell Pepper (deseeded and chopped)
- 1 Lime (small)
- Salt (chopped)
- Black Pepper (juiced)
- 1 Red Pepper
- 1 tsp Dried Basil
- 1/2 tsp Red Pepper Flakes (diced)
- 1/4 cup Mayonnaise
- 3 Tbsp Cajun Seasoning
- 1 tsp Oregano
- 2 Tbsp Mayonnaise
- 4 piece(s) Salmon (dried)
- 2 Tbsp Olive Oil
- Lime (about 5-6 oz each)
Directions
Cook the quinoa according to package directions, and let cool to room temperature. Add to a mixing bowl, and add the diced avocado, diced nectarine, shredded basil, jalapeño pepper, green bell pepper, and lime juice. Toss together, and season to taste with salt and pepper. Set aside.
Add the red pepper, dried basil, red pepper flakes, and 1/4 cup mayonnaise to a blender, and blend together until smooth. Set aside.
Mix the Cajun seasoning, oregano, and mayonnaise together, then rub over the salmon fillets.
Heat the olive oil in a skillet over a medium heat and fry the salmon for 2-3 minutes per side, until browned and cooked through.
Serve the salmon with the quinoa and the red pepper sauce on the side. Enjoy!
