This a weekly go to meal up in our house. It is fast, packed with nutrition, and EVERYONE will eat it. That's a big win for a family with kiddos. Salmon is a great source of protein and healthy fats, the quinoa adds our complex carb and of course, the Brussels Spouts (with bacon) are packed with a nutritional punch!
Serves 4 - 10 minute prep - 20 minute cooking time - 30 minutes total
What you'll need to get this cooking party started:
- 4 (6oz) Salmon Fillets
- Fresh Lemon Slices
- 1 TBS olive oil (optional for flavor, this cookware does not require oil!)
- Pinch of Sea Salt
- Pinch of Pepper
- Pinch of Paprika
- Pinch of Parsley (Fresh Preferred but dried will work)
- 1 uncooked cup Quinoa
- 1.5 cups water
- 2 lbs brussels spouts
Quinoa cooking instructions - Watch Video
Pour one cup of Quinoa and 1.5 cups of water into the 2 Quart Sauce Pan with Cover. Put on stove top on MEDIUM heat (remember, with this cookware, medium to low heat is all you will ever use because it heats twice as efficiently as other cookware.) Keep on heat until vapors began rising out of pan (About 5 minutes) Remove off heat, let set for another 10 minutes and BAM! Fluffy delicious quinoa in 15 minutes.
Salmon cooking instructions -
Take salmon and rub down with olive oil for flavor. Sprinkle with salt, pepper, paprika and a squeeze of lemon juice. Preheat 12" Large Skillet with Cover on Medium heat to 400 degrees (About 3 - 5 minutes). Sear salmon on one side for 4 minutes, the salmon fillet will easily pop off pan when ready, if it is sticking, it is not quite done yet. Flip salmon, place lemon slices on top, put cover on pan and reduce heat to a simmer. Cook for a remanding 6 minutes.
Serve immediately and ENJOY!
Brussels Sprouts instructions -
- 1 lb. fresh Brussels Sprouts (not frozen)
- 1 tbsp. vegetable oil
- 3-4 slices of applewood smoked bacon, cut into 1/2 inch pieces
- 1.5 tsp apple cider vinegar
- 1.5 tbsp maple syrup
- 1/2 tsp salt, plus more as needed
- Ground black pepper for seasoning
1. Trim bottom end of sprouts and pull off outer dark leaves. Halve through the core and place 1 LB fresh Brussels Sprouts into 2 quart sauce pan wit cover, rinse with cold water and drain. Place on medium heat for 5 minutes, or until vapors start rising. Give the lid a little spin to seal and allow to cook for a remaining 7-10 minutes (until tender, do not overcook).
2. While Brussels Sprouts are cooking, Cook 3-4 slices of bacon in the Large Skillet on medium heat. Remove from pan
3. Add cooked Brussels Sprouts to the bacon grease, stirring occasionally for about 5 minutes.
4. Add 1.5 tsp of Apple Cider Vinegar and simmer for another 4 minutes.
5. Add 1.5 TBS maple syrup and stir until edges of Brussels Sprouts are brown and crispy (about 3 minutes)
6. Add bacon (in crumbles), and and pepper to taste.
Serve immediately and enjoy!