Join Chef Keoni in his home kitchen as he demonstrates how to make Roasted Salmon, Quinoa “Tabbouleh” and Dill Yogurt.
Ingredients and Instructions (Serves 4):
Roasted Salmon
- 1 pound fresh salmon filet, skin off, pin bones removed
- Salt and pepper, as needed
- Extra virgin olive oil, as needed
Instructions
- Preheat oven to 400 degrees.
- Place the salmon skin side down on a piece of foil that’s been lightly sprayed with pan release.
- Season with salt and pepper and drizzle with extra virgin olive oil.
- Place in the oven and bake for 10-15 minutes, or until the salmon filet is 120 degrees F.
- Remove and set side.
Quinoa “Tabbouleh”
- 2 cups cooked quinoa, made according to package instructions
- 1 cup diced cucumber
- 1/2 cup cooked chickpeas or other bean
- 1/2 cup chopped parsley
- 5 pitted kalamata olives, chopped
- 1 yellow pepper, cleaned, seeded and minced
- 1/2 cup tomatoes
- 2 tablespoons fresh lemon juice
- Extra virgin olive oil, as needed
- Salt and pepper, as needed
Instructions
- Combine the quinoa, cucumber, chick peas, parsley, olives, pepper, tomato and lemon.
- Season with olive oil, salt and pepper.
- Mix well, taste and adjust seasoning.
Dill Yogurt
- 1 cup Greek yogurt
- 1 tablespoon chopped fresh dill, dry ok if fresh is not available
- 1 squeeze fresh lemon
- 1 tablespoon extra virgin olive oil
- Salt and pepper, as needed
Instructions
- Combine ingredients and adjust for seasoning with salt and pepper.
Note: Directions are meant as a general guide. Chef Keoni may improvise slightly during class.