A Peek in the Fridge Screams Scallions!

In my quest to use everything perishable I have on hand to prepare weekly meals, I spotted a whole lot of scallions in one of the drawers in my fridge. My Persian husband had bought several bunches for a khoresh (stew) and as usual, bought enough to feed a dozen people just in case we had unexpected guests. The khoresh fed four (with yummy leftovers) and no unexpected guests arrived.  So here we were with these beautiful onions that needed some attention, and I decided to use them in a quinoa dish to go with the Wild Alaskan salmon and sea scallops I was going to prepare for the evening meal.  My aim is to make easy, delicious meals and cut down on food waste in the process.

Today's Menu: Wild Alaskan salmon with sea scallops, quinoa, sautéed mushrooms and green beans, eggplant and tomato ratatouille.

ON THE CUTTING BOARD:

Salmon, sea scallops, heritage tomatoes, Japanese eggplant, mushrooms, green beans, quinoa, vegetable broth, shredded cauliflower, Italian bread crumbs, olive oil, garlic, sea salt, pepper, saffron

STEP ONE:



Heat about a T. of oil in a heavy skillet and add chopped scallions when the oil is hot.  Allow to cook until the scallions are soft and start to brown. Add a pinch of sea salt.

STEP TWO:



Place a couple cups of the shredded cauliflower over the scallions and press with a spoon to cover.  Sprinkle a little water in the skillet to generate some steam and let cook for about 10 minutes.  Set aside.

STEP THREE:



Cook the quinoa in vegetable or chicken broth.  Grind a 1/2 tsp. of saffron threads to powder and add a T. of hot water. Pour onto the quinoa, mix in the cauliflower/scallion mixture and set aside.



I want to give a shoutout to my friend, Marilyn Olsen, who brought this mortar and pestle to me from Montana. I love it!

STEP FOUR:



Cut the eggplant and tomatoes in disks and chunks. Throw some fresh garlic in a pan with the eggplant and tomatoes. Sprinkle some Italian breadcrumbs on top once the tomatoes start to soften. Add a pinch or two of sea salt and a generous grind of pepper.  Cook until vegetables are soft.

STEP FIVE:



Season the salmon with 1/4 tsp. ground coriander, 1/8 tsp. cumin and fresh garlic tucked into the fish. Sauté in a skillet over medium heat for about 8 minutes, four minutes on each side or until fish flakes easily.  Sauté the scallops over high heat in 2 T. of butter until they are well browned.  Shouldn't take but a couple of minutes on each side.

While seafood is cooking, sauté the mushrooms and green beans in garlic and butter.

STEP SIX:



Arrange the quinoa on a platter. Place the fish and scallops on top and place the vegetables in an attractive configuration around the seafood.  Serve and enjoy!

This meal is quick and delicious. It has butter in it, but I would still say that it is also very nutritious and easy on the waistline!

ALLA VOSTRA SALUTE!