Succulent Saturdays - Recipe of the Week

Skillet Salmon with Quinoa, Feta and

Arugula via Serious Eats

"I learned this nine-minute, quinoa-cooking method from chef Katie Carey while she worked at Haven's Kitchen, a cooking school in lower Manhattan. She, in turn, read about it in Plenty, one of Yotam Ottolenghi's cookbooks, and it has "totally changed the way I think about cooking quinoa." I'd definitely have to agree. Simply cook the quinoa in boiling, well-salted water for exactly nine minutes. The result? Perfectly cooked quinoa every time. Seriously."



  • 4 (6-oz) skin-on salmon filets
  • Kosher salt and freshly ground black pepper
  • 1 ½ tablespoons canola, vegetable, or light olive oil
  • 2 cups water or homemade or store-bought low sodium chicken broth
  • 1 cup pre-washed or rinsed quinoa
  • 1 ½ cups baby arugula
  • 2 scallions, white and light green parts, thinly sliced
  • ½ cup crumbled feta cheese (about 4 ounces)
  • 2 tablespoons fresh squeezed juice from 1 lemon
  • 1 to 2 tablespoons extra-virgin olive oil


  1. Season the salmon with salt and pepper. Heat the canola oil in a 12-inch skillet over medium-high heat until hot. Add the salmon skin-side down and cook without moving until skin is crisp, 2-3 minutes. Carefully remove salmon with a thin metal fish spatula and set on a large plate skin-side-up.

  2. In the same skillet, bring 2 cups of water to an active boil and generously season with salt. Add the quinoa and allow to cook for exactly 9 minutes.

  3. Lower the heat to medium-low, stir in the arugula, scallion, feta and place the salmon back on top, skin-side up, cover and cook until the salmon is barely cooked through, 2 to 3 minutes longer. Portion out the quinoa and salmon and drizzle with fresh lemon juice and extra-virgin olive oil. Serve immediately.

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