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What's Cooking: Seared Salmon

<p>This week, Cesar Aguilar, of Rare 650 in Syosset, shows News 12's Lily Stolzberg how to make seared salmon with herbed red quinoa, roasted golden beets, sugar snap peas with a lemon dill aioli.&nbsp;</p>

News 12 Staff

Oct 3, 2018, 9:00 AM

Updated 2,057 days ago

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What's Cooking: Seared Salmon
This week, Cesar Aguilar, of Rare 650 in Syosset, shows News 12's Lily Stolzberg how to make seared salmon with herbed red quinoa, roasted golden beets, sugar snap peas with a lemon dill aioli.

2-8 oz Salmon Fillet (skin on if desired)
2 Tlbs fresh chopped parsley
1 C red quinoa
2 C water
2 medium golden beets
Olive oil
Snap peas
Lemon Dill Aioli:
2 garlic cloves 
1.5 tsp Dijon mustard
2 large egg yolks (room temperature)
1Tbls chopped fresh dill
1 C olive oil
1/4 C fresh lemon juice
Salt to taste

Lemon Dill Aioli:
-Place garlic, mustard, egg yolks in food processor. Blend until fully combined. While running, slowly add olive oil in a thin stream.
-When sauce thickens, stop processor and add dill and lemon juice. Season with salt to taste. Blend until all ingredients fully incorporated.
Golden Beets:
-Preheat oven to 350.
-Rub beets with olive oil, wrap in foil.
-Place beets in roasting pan and bake for 45 minues or until fork tender.
-While still warm, peel the skin off and dice into medium size pieces.
Red Quinoa:
-Rince quinoa under cold water.
-In a small sauce pot, bring water to a boil and add quinoa.
-Reduce heat to a simmer and cook until water is absorbed or about 12 minutes.
-Add chopped parsley and season with salt to taste. Hold at room temperature until ready to use.
Snap Peas:
-Remove the stem and string from each sugar snap pod.
-Sautee pods in olive oil and season with salt and pepper to taste.
Salmon Fillet:
-Season salmon with salt and pepper.
-Heat large skillet on high flame. Add oil to cover bottom of pan.
-When oil simmers, gently place salmon presentation side down. Once golden brown (2-3 minutes), turn salmon over.
-Finish in 350-degree oven for seven minutes.

-Sautee snap peas until tender, add golden beets. Season with salt.
-Place lemon dill aioli off center to the plate.
-Spoon quinoa in the center of the plate, with beets and peas along side.
-Place the salmon, presentation side up, on the plate.
-Add more aioli.


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