I don’t often cook salmon at home, only because the smell seems to linger and never fade.
Don’t get me wrong, I absolutely adore a bright pink, wild salmon fillet, seared just so – why, when prepared just the right way, the flaky fish can be heaven on earth.

And here, my friends, we have it prepared JUST THE RIGHT WAY:

Lemon Maple Dijon Salmon.

• 

• 

• 

• 

• 

• 

Lemon Maple Dijon Salmon

1-2 6 oz. wild caught salmon fillet(s)
2 tsp. olive oil
sea salt and pepper
1 small red onion, thinly sliced
1 large rainbow or purple radish, thinly sliced
2 Tbs. maple syrup
2 Tbs. Dijon mustard
1 Tbs. mayonaise
1/2 tsp. cayenne pepper
juice of 1 lemon
1/2 cup tri-color quinoa
2 cups fresh arugula

Pat the salmon fillet(s) dry and set aside.
Heat the olive oil in a large skillet and add the onion, along with the salt and pepper. Saute until fragrant. Add the radish slices and cover, cooking until the radishes begin to soften. Add the salmon, skin side down, and season the fish with additional salt and pepper. Flip after about 3 minutes, searing the top of the fish fillet.
Carefully remove the fish from the pan and set aside.
Add the syrup, mustard, mayo, and cayenne pepper. Reduce heat to a simmer. Stir in the lemon juice. Cook for a few minutes and whisk until nice and thick.

Meanwhile, add the quinoa and 1 cup of water to a small pot and bring to a boil. Reduce to a simmer and cook on low, mostly covered, for about 15 minutes, until fluffy.

To serve, plate with fresh arugula, top with the cooked quinoa, the veggies, and then the salmon. Pour over the additional thickened sauce over the salmon, as a glaze.