Grilled Salmon with Beet Greens and Quinoa Recipe

Salmon fillets: Fresh, high-quality fish that will be the star of the dish.

Beet greens: The leafy tops of beets, which are nutritious and add a unique flavor.

Quinoa: A protein-rich grain that serves as a hearty base for the meal.

Olive oil: Used for cooking and adding richness to the dish.

Salt: Enhances the flavors of all the ingredients.

Freshly ground black pepper: Adds a touch of heat and complexity.

Freshly squeezed lemon juice: Provides a bright, zesty contrast to the savory elements.

When grilling salmon, ensure the grill grates are well-oiled to prevent sticking. For added flavor, consider marinating the salmon fillets in a mixture of olive oil, lemon juice, and herbs for about 30 minutes before grilling. This not only enhances the taste but also helps keep the fish moist. When preparing quinoa, use vegetable broth instead of water to infuse more flavor into the grains. For the beet greens, quickly sauté them in a hot pan with a bit of olive oil and garlic before tossing with lemon juice. This will soften the greens and add a delightful aroma to the dish.

• salmon - Substitute with trout: Trout has a similar texture and flavor profile, making it a great alternative for grilling.

• beet greens - Substitute with Swiss chard: Swiss chard has a similar earthy flavor and can be used in the same way as beet greens.

• quinoa - Substitute with couscous: Couscous has a similar texture and can absorb flavors well, making it a suitable replacement for quinoa.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for grilling.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, making it a good substitute for lemon juice.

• Allow the grilled salmon to cool to room temperature before storing. This helps prevent condensation, which can make the fish soggy.
• Place the quinoa and beet greens in separate airtight containers. This ensures that the flavors and textures remain distinct and fresh.
• For the salmon, wrap each fillet individually in plastic wrap or aluminum foil. This helps to maintain its moisture and flavor.
• Store the wrapped salmon fillets in an airtight container or a resealable plastic bag. This provides an extra layer of protection against freezer burn.
• Label each container with the date of storage. This helps you keep track of freshness and ensures you use the oldest items first.
• Refrigerate the salmon, quinoa, and beet greens if you plan to consume them within 3-4 days. This keeps the ingredients fresh and safe to eat.
• For longer storage, place the wrapped salmon fillets in the freezer. They can be frozen for up to 2 months without significant loss of quality.
• To freeze the quinoa, spread it out on a baking sheet to cool completely, then transfer it to a resealable plastic bag or airtight container. This prevents clumping and makes it easier to portion out later.
• Beet greens can be blanched before freezing to preserve their color and texture. Simply boil them for 2 minutes, then plunge them into ice water before drying and storing in a resealable bag.
• When ready to eat, thaw the salmon and quinoa in the refrigerator overnight. This ensures even thawing and maintains the best texture.
• Reheat the salmon gently in the oven at 300°F (150°C) for about 10-15 minutes, or until warmed through. This prevents the fish from drying out.
• Reheat the quinoa in the microwave or on the stovetop with a splash of water or olive oil to restore its fluffy texture.
• Toss the beet greens with a fresh drizzle of lemon juice and olive oil before serving to revive their vibrant flavor.

• Oven Method:

  1. Preheat your oven to 275°F (135°C).
  2. Place the grilled salmon on a baking sheet lined with parchment paper.
  3. Cover the salmon with aluminum foil to keep it moist.
  4. Warm in the oven for about 15 minutes or until the salmon is heated through.
  5. Meanwhile, place the quinoa and beet greens in an oven-safe dish, cover with foil, and heat alongside the salmon for the last 10 minutes.

• Stovetop Method:

  1. In a non-stick skillet, heat a small amount of olive oil over medium heat.
  2. Add the grilled salmon fillets and cover the skillet with a lid.
  3. Heat for about 3-4 minutes on each side, or until warmed through.
  4. In a separate skillet, add a splash of olive oil and toss in the quinoa and beet greens.
  5. Stir occasionally until everything is heated evenly, about 5 minutes.

• Microwave Method:

  1. Place the grilled salmon on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to avoid overcooking.
  4. For the quinoa and beet greens, place them in a microwave-safe bowl.
  5. Add a splash of water or olive oil to keep them from drying out.
  6. Cover and microwave on medium power for 1-2 minutes, stirring halfway through.

• Steam Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the grilled salmon in the steamer basket and cover with a lid.
  3. Steam for about 5-7 minutes, or until the salmon is heated through.
  4. Add the quinoa and beet greens to the steamer basket for the last 3-4 minutes to warm them up as well.

• Grill: Used to cook the salmon fillets to perfection, giving them a smoky flavor and beautiful grill marks.

• Saucepan: Essential for cooking the quinoa according to package instructions.

• Mixing bowl: Needed to toss the beet greens with lemon juice, salt, and olive oil.

• Tongs: Handy for flipping the salmon fillets on the grill.

• Measuring cups: Used to measure out the quinoa and olive oil accurately.

• Measuring spoons: Necessary for measuring the salt, pepper, and lemon juice.

• Knife: Required for chopping the beet greens.

• Cutting board: Provides a safe surface for chopping the beet greens.

• Spatula: Useful for serving the grilled salmon over the bed of quinoa and beet greens.

• Plate: For serving the final dish.

Prep ingredients in advance: Wash and chop the beet greens and rinse the quinoa the night before.

Use a grill pan: If you don't have an outdoor grill, a grill pan can save time and still give you those beautiful grill marks on the salmon.

Cook quinoa in bulk: Make a larger batch of quinoa and use it for multiple meals throughout the week.

Quick marinade: Marinate the salmon with olive oil, salt, and pepper while the grill is preheating to save time.