On Wednesdays, We Eat Superfoods

My husband and I are creatures of habit. We love our weeknight dinners and have literally had the same Monday-Wednesday routine for almost a year now. We are still finding the perfect additions for Thursday and Friday, but have yet to find something we love enough to commit to. So, basically those days are trial and error. Guys, just don’t even judge us, okay? We are weird and we embrace the shit out of it.

As I was saying, Monday is for Egg Roll casserole. Tuesday is for tacos, obviously. But, those recipes are not on the agenda for today. Today is Wednesday and Wednesday is for a little something I like to call “Power Meal.” Adam and I have read so much about superfoods and how they help your body run like a well-oiled machine. We are all about keeping it clean and healthy in our house, so here’s what we came up with:

In a pot, combine 2 cups of water and 1 cup of rinsed quinoa. Bring to a boil and then cook on low for 12 minutes. While quinoa is cooking, bring a pot of water to a rolling boil and add a steamer basket on top with 1 broccoli floret chopped and covered with a lid. This will cook for 7 minutes. Guys, trust me on times. We have this down to a science. As those two superfoods are crushing the stove, let’s add the main squeeze and call it a trifecta, shall we? Take a salmon filet (1lb slice) and cut it down the middle with a filet knife. Flip it skin side up and with a serrated knife, slice ‘er up a bit. This will help with the cooking process! Add the salmon (skin side down) to a heated pan with 1 tbsp of olive oil. Cook skin side down for 7 minutes, then flip and cook another 4 minutes. If you are feeling like you want a side sear, you can flip and let the salmon cook on either side for a minute or two, but this is not necessary. Remove salmon from the pan and place on a cutting board to rest.

Now comes the fun part! I love a good presentation! I take 1 cup of broccoli and decorate the outside of the plate. In the middle goes 1/2 cup of quinoa and then top it with the salmon fillet. We have come up with the most amazing miso ginger drizzle for the top and I literally always make it different, but here’s the recipe for the original house sauce which I blend in my Ninja:

1/3 cup rice vinegar

1 tbsp red miso paste

1 tbsp soy sauce

1 garlic clove

1 tsp honey

Himalayan pink salt to taste!

Blend it up and toss a few tablespoons over the top of your finished plate. YOU ARE WELCOME.

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