Roasted Salmon with a Creamy Dill Sauce and Easy Quinoa Cauliflower Fritters

Creamy Dill Salmon

Podcast Recommendation: Planet Money episodes 613 & 614: Trash! (about the constantly-changing economics of recycling) and Two Radio Guys Walk Into a Bar (Planet Money team does a quick standup bit with jokes that economist Tim Harford helped write; the GDP-eating shit one is hilarious!).

Servings: 2 servings salmon, 3 servings fritters (6 total fritters)

Prep Time: 15 minutes | Cook Time: 25 minutes

Ingredients:

Salmon:

  • 1/4 cup Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon dill
  • 1 tablespoon finely chopped fresh parsley
  • 1 teaspoon dried parsley
  • 2 teaspoons garlic salt
  • 2 teaspoons ground pepper
  • 1/4 onion or shallot, thinly sliced
  • 1.5 tablespoons olive oil
  • 2 salmon fillets (6 ounces each)

Fritters:

  • 1.5 cups cauliflower florets
  • 1/4 cup quinoa
  • 1/2 cup water
  • 1/4 cup finely shredded parmesan cheese
  • 2 eggs
  • 1 teaspoon garlic salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons flour
  • 1/4 cup vegetable or canola oil

Instructions:

Salmon:

  1. Preheat oven to 400 degrees.
  2. Combine yogurt, mustard, dill, and parsley and season with salt and pepper.
  3. Place salmon, skin side down in oven-safe pan.
  4. Place onion slices around the salmon but not directly on top of it.
  5. Divide olive oil over salmon and season with salt, pepper, and parsley.
  6. Spread yogurt mixture over salmon.
  7. Roast until opaque throughout, 10 to 15 minutes.
  8. Put onions on top of salmon when serving.

Fritters:

  1. Steam cauliflower for 15 minutes and then chop into 1/4 inch pieces.
  2. Cook quinoa on stovetop or in the microwave.
  3. Mix parmesan cheese into quinoa and stir in flour.
  4. Add cauliflower to quinoa mixture and then beat two eggs in, mixing well.
  5. Add garlic salt and pepper.
  6. Heat half of the oil in a pan over medium heat.
  7. Roll 1/3 cup quinoa cauliflower mixture into balls and put in oil (be careful of the hot oil splattering).
  8. Flatten with a spatula and cook on medium or medium low for 4-6 minutes or until the bottom has a nice firm crust.
  9. Flip the fritter and cook the other side for an additional 4-6 minutes.
  10. Add remaining oil and cook the rest of the fritters*
  11. Plate fritters and place salmon on top (remember to put the onions on top of the salmon) so that the salmon juices and creamy dill sauce will add a yummy mix of flavors to the fritter!**

Salmon recipe adapted from here and fritter recipe adapted from here.

*In a small pan I was able to cook 3 fritters per batch

**I promise this tastes way better than it looks!

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