4ea 6oz salmon filets
1/4 cup extra-virgin olive oil
3/4 cup quinoa
1 1/2 cups water
1/2 teaspoon kosher salt, plus additional for seasoning
¼ cup white wine vinegar
2 teaspoons honey
1 tablespoon chipotle in adobo, pureed
2 cups baby arugula
1 carrot, small dice
1 shallot, small dice
1 stalk celery, small dice
2 tablespoon parsley, finely chopped
2 tablespoon cilantro, finely chopped
1 teaspoon red chile flake
TT salt and pepper
Warm the olive oil and red chile flake in a small saucepan over medium heat. As soon as the oil starts to bubble, after about 2 minutes, remove from heat. Set the oil aside to steep for 30 minutes. Strain and reserve the oil.
Combine quinoa, carrot, shallot and celery with water and 1/2 teaspoon salt in a heavy bottom pot over high heat until boiling, and then reduce to a gentle simmer and cook, uncovered, for 15 minutes. Remove from heat and reserve warm 5-7 min. Pour quinoa onto a platter or flat surface and fluff with a fork. Reserve
Whisk the vinegar, honey, and salt to taste in a nonreactive bowl. Slowly whisk in 3 tablespoons of the reserved red chile oil, starting with a few drops and then adding the rest in a stream to make a slightly thick dressing. Season with salt and pepper to taste.
Toss arugula with the dressing, chiles, parsley, and cilantro. Season with salt and pepper, to taste.
In a well oiled skillet, season salmon with salt and pepper to taste and cook to medium. Place quinoa mix in the center of a platter and top with salmon. Add dressed arugula mix directly on top of salmon, drizzle with remaining dressing.
Serve warm or at room temperature