So many people requested for this recipe on IG after yesterdays video | Mac Salad
Cedar Planked Salmon with Grilled Veggies /Сьомга на грил върху кедрова планка със зеленчуци
Cedar Planked Salmon with Grilled Veggies /Сьомга на грил върху кедрова планка със зеленчуци
Ingredients List
• 1 Sockeye Salmon Fillet with the Skin
• ½ Stick Melted Butter
• Fresh Thyme
• Fresh Rosemary
• 3 Garlic Cloves
• 3 tbls olive oil
• Himalayan Salt and White Pepper
Grilled Veggies:
• 2 Peppers
• 1 Asparagus Bunch
• Tricolor Carrots
• 1 Red Onion
• Himalayan Salt and White Pepper
• Basil
Pre-soak the cedar planks for 2-3 hours in warm water. Cut the salmon fillet into desirable portions. For the seasoning – melt ½ a stick of butter, and add to it the chopped thyme and minced garlic. Brush the seasoning on each salmon fillet. Pre-heat the grill to 400F.
In the meantime, let’s prepare the veggies. Wash the peppers, carrots and asparagus well. Slice the peppers into long pieces, peel the onion and cut it into slices. Place them in a bowl and season them with salt, pepper, basil and drizzle the olive oil on top. Mix well and make sure all the veggies are seasoned evenly. Then place the veggies in a grilling basket – this makes turning them during grilling really easy. In this video the Weber grilling basket is used, as well as Weber Genesis II grill with an IGrill option.
Once the grill is preheated, place the cedar planks with the salmon on the grill together with the grilling basket with veggies. Try to keep the temperature between 375 – 400F. Turn the veggies in the grilling basket every 3-4 minutes. The asparagus and onion will cook faster than the carrots, so you can remove from the grill first. The salmon will be ready in about 15 minutes, check on it often, so you don’t dry it out. In this video probes are used – and the desired temperature is 135F. The cedar planks used and the seasoning leave the fish very flavorful and with a delicious smoked taste. You will be able to separate the salmon fillets really easy from the skin – just go with a spatula between the skin and the fillets and transfer to the serving plate. Pair with the grilled veggies and ENJOY!
Hope you like this delicious meal! Let us know in the comments below if you like the smokiness of the fish prepared this way In Our Kitchen!
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Music by YouTube Library
Salmon & quinoa salad
Salmon & quinoa salad
180g cooked tri-colour quinoa (50g uncooked weight) 1⁄2 a red bell-pepper, finely sliced
2 radishes, chopped
40g cucumber, sliced
60g smoked salmon, torn into strips
for the dressing:
1 tsp fresh dill, finely chopped
2 tbsps crème fraîche or Greek yoghurt (use dairy free if preferred) a small pinch of sea salt (optional)
a small pinch of ground black pepper
1 tbsp lemon juice
Serves 1
Per serving: 372 calories 16g fat
35g carbs 22g protein
Mix the dressing ingredients in a bowl and set aside.
Combine the cooked quinoa with the cucumber, bell-pepper and radishes.
Add around 1 tbsp of the dressing and stir well. Taste and add more dressing if required. Top with the salmon and 2 tsps of the dressing.
Store in an airtight container and refrigerate for up to 3 days.
Best Pasta Salad Ever????
1 pound Rotini pasta, multicolored
3 cups cherry tomatoes,halfed
1/4 cup red onion, diced
1/2 cup broccoli, sliced
1/2 cup cucumbers, diced
1/2 cup kalamata(black)olives,sliced
1/4 cup carrot,sliced
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 bottle of Wishbone Italian Dressing
1 teaspoon salt
1/2 teaspoon pepper
2-3 pinches red pepper flakes (optional)
Boil the pasta according to the directions on the package. Allow to pasta to cool.(You can run cold water over pasta to help it cool faster.)
In a bowl, add and mix all the ingredients together. Refrigerate before serving. *In my opinion it taste the best the next day bc everything has marinated over night*
How I made QUINOA taste 10x BETTER
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Get my quinoa salad RECIPE here:
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IN THIS VIDEO
Pomegranate Molasses: (or this one
???? MY KITCHEN ESSENTIALS
Knives: (get $5 off using code nisha)
Instant Pot 6 quart:
Vitamix professional-grade blender:
Vitamix 32-ounce container:
Food Processor:
Dutch oven:
Nonstick frying pan:
Stainless steel sauté pan:
Cast iron pan:
Large Cutting Board:
Digital scale:
???? MY COOKBOOK: The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes!
Order on Amazon:
Read more about it:
90+ delicious vegan recipes made in the Instant Pot
*With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options
???? KEY MOMENTS
00:00 Why quinoa is the worst
00:30 Rinse and cooking the quinoa
01:26 Prepping the vegetables
03:14 Drying the quinoa
03:52 Roasting the quinoa and veggies
04:41 Today's sponsor: OSEA
05:58 Prepping the marinated chickpeas
08:26 A superstar ingredient ✨
09:18 Tossing the quinoa and optional mix-ins
10:40 Removing quinoa and veggies from the oven
11:01 Time to assemble!
WHOLESOME QUINOA NOURISH BOWL with Asian Dressing | High Protein Vegetarian and Vegan Meal Ideas
Wholesome Quinoa Nourish Bowl with Asian Dressing. High Protein Vegetarian and Vegan Meal Ideas perfect for meal prep/planning.
???? Let me know in the comments if you enjoyed my vegan quinoa recipe.
▶️ RECIPE INGREDIENTS: (Servings 3 to 4 servings)
???? To Cook Quinoa:
1 Cup / 190g Toasted Quinoa (I have used tri-colour quinoa)
1+1/4 Cup / 300ml Water
???? Other Ingredients:
1 Cup / 125g Red Bell Pepper - thinly sliced
1 Cup / 100g Purple Cabbage - Shredded
1 Cup / 100g Carrot - Cut into julienne strips
1 Cup / 150g Cucumber - cut into small pieces
1/2 Cup / 65g Red Onion - chopped
1/2 Cup / 25g Green Onion - chopped
1/2 Cup / 15g Cilantro (Coriander leaves) - chopped
1/2 Cup / 65g Toasted Peanuts
???? SALAD DRESSING:
3 Tablespoon Lemon Juice OR TO TASTE
1 Teaspoon Ginger - Grated or minced
1/2 Teaspoon Garlic - Grated or minced
2 Tablespoon Soy Sauce or Tamari
2 Tablespoon Maple syrup
2 Tablespoon Toasted Sesame Oil or to taste
1 Tablespoon Olive Oil
Salt to Taste (I have added 1/4 teaspoon of pink Himalayan salt)
1/4 Teaspoon Cayenne Pepper
▶️ METHOD:
Start by chopping the vegetables and set it aside.
Toast the quinoa on medium to medium-heat (depending on the heat of your stove) for about 2 minutes or until the seeds starts to crackle and releases it's nutty aroma. By now your kitchen should be filled with this toasty nutty aroma :)
IMMEDIATELY transfer the toasted quinoa to a sieve - spread it out and allow it to cool down completely.
???? PLEASE NOTE: DO NOT LEAVE the toasted quinoa in the hot pan, otherwise it may end up burning
???? Toasting the quinoa adds a nutty flavour to this dish and also makes it easy to digest - it serves the same purpose as soaking
Once the quinoa has cooled down, wash it thoroughly, then tranfer it to a wide pan and add the water. Turn on the stove to medium-high heat and bring it to a boil. Then reduce the heat to low and cook for about 10 minutes or until the quinoa is cooked. DO NOT LET THE QUINOA GET MUSHY, that will ruin the dish. As soon as the quinoa is cooked, transfer it to a large mixing bowl and spread it our evenly and allow it to cool down completely.
To prepare the dressing add lemon juice, grated/minced ginger, garlic, soy sauce, maple syrup, sesame oil, olive oil, salt and cayenne pepper to a small bowl. Mix thoroughly and set it aside.
By now the quinoa would have cooled down, if not, wait till it completely cools down. Add the bell pepper, purple cabbage, carrot, cucumber, red onion, green onion, cilantro and peanuts to the mixing bowl with quinoa. Stir the dressing again to make sure everything is well incorporated. Then add the dressing to the quinoa/veggies and mix well.
You can eat it right away, BUT I HIGHLY RECOMMEND TO CHILL THE SALAD IN THE REFRIDGERATOR FOR A FEW HOURS BEFORE SERVING. This will allow the flavours to blend and it tastes so good cold
This recipes is perfect for meal prep / meal planning - it stores well in the refrigerator for up to 4 days, if stored well in an airtight container.
▶️ IMPORTANT NOTES:
???? Toasting the quinoa adds a nutty flavour to this dish and also makes it easy to digest - it serves the same purpose as soaking
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, reduce the heat
???? Once the quinoa is toasted, right away transfer it to a sieve or a plate for it to cool down. Please DO NOT LEAVE IT in the hot pan, otherwise it may end up burning
???? Wash the toasted quinoa, only when it has completely cooled down
???? Regarding cooking the quinoa, do not let the quinoa get mushy. Cook for 10 minutes or just until quinoa is cooked but still holds it's shape
???? After you mix the dressing with the quinoa and veggies, I HIGHLY RECOMMEND TO CHILL IT IN THE REFRIGERATOR FOR A FEW HOURS BEFORE SERVING. This will allow the flavours to blend and tastes so good cold
???? This recipes is perfect for meal prep / meal planning, as it stores in the refrigerator for up to 4 days - if stored well in an airtight container
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Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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