How to Make Salmon with Pea Puree and Quinoa Millet Pilaf

    Published: 06-16-2009
    Views: 27,413
    Trying to eat healthy? Chef Amy Riolo will demonstrate how to make a delicious but healthy meal for you and your family.

    Amy Riolo: Hi! I am Amy Riolo. Today we're making Salmon with Pea Puree and Keenwa Millet Peel-off. The ingredients we're using today are 1 pound Alaskan Salmon fillet cut into four equal parts, 1 pound fresh Sweet Peas thawed, 3 Lemons, 2 juiced and 1 quartered, 1-half cup reduced Sodium-Vegetable stock, 1-quarter teaspoon salt, freshly ground Black Pepper, 1 teaspoon Extra Virgin Olive Oil, 1 teaspoon Seafood or Salmon Seasoning. Our peal off uses 2 wonderful whole grains and they're Keenwa and Millet.

    First thing that we need to do is to prepare our salmon. So we have our four pieces of salmon and what do we need to do with these to get them ready for the oven is just to coat a baking dish with olive oil. Then we'll place the salmon into the dish, coat them with the olive oil and then we'll top them with some of our salmon seasoning or your favorite seafood seasoning.

    Then a little bit of salt and pepper and lemon juice. We'll put them into our oven which has been preheated at 425 degrees and we'll let them bake for about 15-20 minutes or just until the salmon starts to flake easily but it's still moist.

    While our salmon is baking, we can go ahead and start with our peel-off. And keenwa and millet are really power-houses when it comes to grains. Keenwa has all of the essential amino acids that make up a protein. So for vegetarians or for anybody who is interested in increasing their protein and a low fat diet, keenwa is great way to go.

    Millet is also a wonderful ingredient. Millet is one of the world's oldest known whole grains. It actually dates back to pre-historic times in Ethiopia and it has a wide spectrum of nutrients also. So let's get started in our Peel-off and the first thing I am doing is I am just heating up our pan over medium heat and I am going to add our keenwa and our millet which I've rinsed and drained.

    Some varieties of the keenwa and millet you don't need to rinse and dry them. At least that's what the boxes tell you but I always go ahead and do it anyway and if you soak them in water for 10 minutes, it'll help any of the impurities to come to the top and it'll also help to wash away any of the skin or the parts that you don't want to eat in case they're still hanging on.

    So now I am going to increase my heat to medium high and I am just going to stir this around. What I am kind of doing now is toasting the grains and we just want to cook them without any liquid because we really want them to get a little bit toasted and to get a nice exterior on them so that we can go ahead and add our liquid and they'll cook up very quickly.

    In addition to using keenwa and millet for savory dishes like this, it is also -- they're also both really delicious in breakfast. So you can make into breakfast cereal and you can top them with sauces. They're really -- they don't have a lot of flavor by themselves so they take on whatever kind of flavor you cook them with. And they're a great addition to any week night meal.

    So now that we can see in the bottom of our pan there is no more liquid, as soon as all of that liquid gets evaporated, we can start adding a little bit of salt and pepper just for seasoning. If you have fresh chopped herbs, they would make a great addition in here. You could also add any spice that you like.

    Just going to add a little bit of crushed white pepper, you don't have to but if you'd like to you can. I am going to stir everything together and then I am going to add 2 cups of water. We're going to bring this up to a boil. As soon as it boils, I'll just reduce the heat and let it simmer for about 10-20 minutes or until all of the millet and keenwa have absorbed the water.

    So to begin our pea puree, the first thing that we're going to do is just add our peas into the blender. This puree is really beautiful and it's tasty and it's so simple and nutritious, you'll find yourself turning to it in a lot of different occasions. And then we have some vegetable stock, you could also use fish or chicken stock if you wanted.

    I am going to add some lemon juice and a little bit of salt. And this just makes a beautiful green puree that we're going to use for a bed on the plate and then we're going to place our salmon and our peel-off on top and the colors, the salmon color and the green and the cream color really play off each other beautifully and it makes a gorgeous dish. So we'll just cover up the whole with a kitchen towel and I am going to go ahead and blend this just until everything is smooth.

    Once everything is blended together, I am going to put it into a sauce pan and we can just heat it up, keep it on simmer, a very low heat until our salmon and our peel-off are finished. But what I'd also like to mention is that this puree makes a wonderful soup. If you were to add a few cups of chicken or vegetable stock to this, you'd have a Potage Saint Germain, which is a really famous French pea soup that's eaten in the spring when fresh peas are in season. So that's another thing that you can do with this dish.

    And then we can cover the bottom of our serving plate with the pea puree, just to make it a kind of a bed to lay the salmon on. Then lay the salmon right on top of the pea puree and drizzle a little bit of the salmon juice from the bottom of the baking dish on top of the salmon and garnish it.

    And now we can se that our keenwa and millet peel-off has finished cooking. Now I am just going to add a little bit of olive oil just to make everything hold together and add a little dimension of flavor with the extra virgin olive oil. And just stirring everything together. And then I can take it off the heat.

    And now what I am going to do is put the peel-off into a bowl that I have coated with a little bit of oil and then just pat the peel-off down and make sure that it kind of gets incorporated all together in one large piece in the bowl. Then what I am going to do invert a small plate right over top of the bowl and then turn the bowl over upside down and the peel-off will release and this will make a nice little shape to serve the peel-off on as a side dish.

    So here is our Salmon with Pea Puree and Keenwa Millet peel-off, enjoy!