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I find such joy and satisfaction in putting a simple meal on the table for my family and returning to familiar household routines after being away from them. I adore travel – the excitement of packing up and disappearing on an adventure – but I love to be home too.


1 cup white wine
4 salmon fillets
1 onion, sliced
3 sprigs of thyme
1/2 cup red quinoa
1/2 cup canned chickpeas, rinsed and drained
1/4 cup golden raisins
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 to 2 cups of arugula
juice of 1 lemon and 1 lime
1 1/2 tablespoons of olive oil
4 tablespoons harissa
1/2 cup cilantro leaves
3 tablespoons toasted slivered almonds

In a large pot, boil wine and 4 cups of water. Add salmon, onion and thyme. Reduce heat to simmer, poach salmon until cooked through, about 7 minutes.
In another large pot, boil 4 cups of water. Add quinoa and cook until tender, about 11 minutes, drain.
In a bowl, mix quinoa, chickpeas, raisins and spices, cool.
Toss quinoa mixture with arugula. Dress salad with lemon juice and oil. Season with salt and freshly ground black pepper.
Divide salad and poached salmon among 4 plates. Top each salmon fillet with 1 tablespoon harissa. Garnish with cilantro and almonds.

Recipe adapted from Self Magazine, May 2013