I tried a bunch of different recipes this past week. Sloppy joes, Chili with pumpkin in it, hummus, Beef stew with beer and paprika....I'm back to menu planning if you couldn't tell.
But by far the best one from last week was the quickest and easiest:
Broiled Salmon with Peppercorn Lime Rub and Quinoa salad.
This really took 30 minutes - actually 30 minutes, not like Rachel Ray 30 minutes where it takes her 30 minutes and the rest of us an hour.
If you like salmon, try this one. It's too easy not to try.
From Cooking Light:
Salmon fillets (I used 3 fillets.)
2 teaspoons grated lime rind
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1 clove minced garlic
**I didn't measure any of that stuff and eyed it all. That's just how I roll in the kitchen.**
1 1/3 cup chicken broth
3/4 cup uncooked quinoa
1 chopped zucchini
1 bell pepper (or red pepper/yellow pepper, whatever you've got around)
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground pepper
Place fish on broiler pan sprayed with cooking spray - skin side down. Combine remaining ingredients, sprinkle over fish. broil 7 minutes or until fish flakes easily when tested with a fork.
Combine chicken broth and quinoa in medium saucepan, bring to boil. Cover and simmer 12 minutes or until liquid is almost absorbed. Stir in chopped zucchini and pepper. Cover and cook 5 more minutes or until liquid is fully absorbed. Remove from heat and stir in extra virgin olive oil, salt, and pepper.