Postpartum Nutrition: Crispy-Skin Salmon With Brown-Butter Quinoa

This nutrient-packed meal is thoughtfully created to provide essential support for new mothers and their breastfeeding newborns.

By Kate Morgan | Experience Life

Makes 2 servings
Prep Time 5 minutes
Cook Time 20 minutes

Ingredients

Quinoa:

6 tbs. grassfed butter
1 green onion, minced, greens and whites divided
1 cup quinoa, rinsed
1 tsp. sea salt
2 cups low-sodium vegetable broth

Salmon:

1 tbs. white miso
½ tbs. honey
½ tbs. extra-virgin olive oil
2 fillets skin-on, wild-caught salmon
Pinch sea salt

Directions

For the quinoa:

STEP 1

Cut the butter into several pieces and melt in a medium saucepan over medium heat, stirring frequently, until it browns and begins to smell nutty. Add the minced whites of the onion and the dry quinoa. Sauté for approximately two minutes to toast the quinoa.

STEP 2

Add the salt and the vegetable broth and bring to a simmer. Turn the heat to low, cover the pan, and cook for 10 to 15 minutes, or until the liquid is absorbed and the quinoa is tender.

STEP 3

Fluff the quinoa with a fork, top with minced onion greens, and serve with the salmon.

For the salmon:

STEP 1

In a small bowl, whisk together the miso, honey, and olive oil.

STEP 2

Pat the salmon dry and season the flesh with sea salt.

STEP 3

Lay the salmon skin-side down in a cold cast-iron skillet. Turn heat to medium and cook the fillets, undisturbed, for seven to 10 minutes, until they are almost cooked through and the skin is crispy — you’ll know it’s ready when it releases easily from the pan.

STEP 4

Brush with the miso-honey sauce, flip with a fish spatula, and remove from heat.

STEP 5

Leave the fish in the hot pan for one to three minutes more, until the fish flakes easily, then remove it from the pan and serve with the quinoa.

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