Roasted Salmon with Quinoa and Carrot Oil

• 4 tablespoons pine nuts
• 2 medium carrots, peeled and cut into brunoise
• Kosher salt
• 1 tablespoon virgin olive oil
• 1/2 medium onion, diced fine
• 1/2 cup finely diced domestic or shiitake mushrooms
• 1/2 cup quinoa
• 1 cup Chicken Stock, low-salt canned chicken broth, or Vegetable Stock, plus a bit extra, if needed
• Freshly ground black pepper
• 1 tablespoon minced parsley
• 4 salmon fillets, 6 ounces each
• Kosher salt and freshly ground black pepper
• 2 teaspoons vegetable oil
• 1 tablespoon butter
• 1/2 cup Carrot Oil

1. For the quinoa:
2. Preheat the oven to 350F.
3. Spread the pine nuts on a baking sheet in 1 layer and toast until golden brown, 5 to 6 minutes.
4. Chop medium-coarse and reserve.
5. In a medium skillet, heat the olive oil over medium heat until almost smoking and saute the onion for 1 minute.
6. Add the carrots and the mushrooms and saute 1 minute.
7. Add the quinoa and Saute 1 minute.
8. Add the chicken stock, raise the heat to high, and bring to a boil.
9. Reduce the heat to medium and simmer until the quinoa is tender, about 15 minutes, adding extra stock if it dries out.
10. Transfer to a strainer if there is excess liquid, then return to the pot, season with salt and pepper, and stir in the nuts and parsley.
11. Reserve, keeping warm.
12. For the salmon:
13. If you are going to finish the salmon in the oven, preheat to 400F.
14. Season the salmon with salt and pepper.
15. In a large nonstick skillet, heat the oil over medium-high heat until shimmering.
16. Add the salmon flesh-side down and sear 3 to 4 minutes, add the butter, turn over the fish, and cook another 3 to 4 minutes on the other side.
17. Or sear flesh-side down, then place in the preheated oven until medium rare, about 5 minutes.
18. Then add butter and sear the other side until brown.
19. Remove from the pan.
20. To serve:
21. Mound about 1/2 cup of quinoa in the center of each warm serving plate.
22. Place a portion of salmon on top of the quinoa and drizzle the carrot oil around the salmon.
23. Good, chewy substitutes for quinoa:
24. Wild Rice with Pine Nuts or Curried Couscous
25. Substitutes for carrot oil:
26. Basil Oil, Curry Oil--especially nice if you substitute curried couscous--Beet Oil, or Roasted Garlic-Black Olive Oil
27. For the fish, substitute boneless, skinless chicken breasts.

pine nuts, carrots, kosher salt, virgin olive oil, onion, shiitake mushrooms, quinoa, chicken, freshly ground black pepper, parsley, salmon, kosher salt, vegetable oil, butter, carrot oil

Taken from www.cookstr.com/recipes/roasted-salmon-with-quinoa-and-carrot-oil (may not work)