Skillet Salmon With Quinoa, Feta, And Arugula Recipe

• 4 (6-oz) skin-on salmon filets
• Kosher salt and freshly ground black pepper
• 1 1/2 tablespoons canola, vegetable, or light olive oil
• 2 cups water or homemade or store-bought low sodium chicken broth
• 1 cup pre-washed or rinsed quinoa
• 1 1/2 cups baby arugula
• 2 scallions, white and light green parts, thinly sliced
• 1/2 cup crumbled feta cheese (about 4 ounces)
• 2 tablespoons fresh squeezed juice from 1 lemon
• 1 to 2 tablespoons extra-virgin olive oil

1. Season the salmon with salt and pepper. Heat the canola oil in a 12-inch skillet over medium-high heat until hot. Add the salmon skin-side down and cook without moving until skin is crisp, 2-3 minutes. Carefully remove salmon with a thin metal fish spatula and set on a large plate skin-side-up.
2. In the same skillet, bring 2 cups of water to an active boil and generously season with salt. Add the quinoa and allow to cook for exactly 9 minutes.
3. Lower the heat to medium-low, stir in the arugula, scallion, feta and place the salmon back on top, skin-side up, cover and cook until the salmon is barely cooked through, 2 to 3 minutes longer. Portion out the quinoa and salmon and drizzle with fresh lemon juice and extra-virgin olive oil. Serve immediately.

skinon salmon filets, kosher salt, canola, water, quinoa, baby arugula, scallions, feta cheese, fresh squeezed juice from, extravirgin olive oil

Taken from www.seriouseats.com/recipes/2013/03/skillet-salmon-quinoa-feta-arugula-recipe.html (may not work)