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Spring recipes: Pan-seared Salmon & Quinoa Pilaf

Chef Nick from Reds at Thousand Oaks shares a recipe from their spring menu: Pan-seared Salmon & Quinoa Pilaf.

Executive Chef Nick Aslanian from Reds at Thousand Oaks shares a recipe from their spring menu: Pan-seared Salmon & Quinoa Pilaf

Quinoa Pilaf

Ingredients:

  • 3 Carrots (peeled, small diced)
  • 2 Poblano Peppers (deseeded, small dice)
  • 1 Spanish Onion (small diced)
  • 1 TB Garlic
  • 1 tsp Thyme
  • 1/3 cup Butter
  • 1 TB Salt
  • 1/2 tsp Black Pepper
  • 2 cups Quinoa
  • 6 cups Vegetable Stock

Directions:

1. Add butter to pot and melt down on medium heat. Add carrots, peppers, onion, and garlic. Sauté for 5 minutes.

2. Add quinoa, seasonings, and thyme. Toast for 1 minute.

3. Add vegetable stock. Bring to boil and simmer until almost dry.

Marinated Cucumbers

Ingredients:

  • 3 Seedless Cucumbers (spider mandalined)
  • 1/2 cup Apple Cider Vinegar
  • 1/4 cup Water
  • 3 TB Sugar
  • 1/2 tsp Salt
  • 1/8 tsp Black Pepper
  • 4 Piquillo Peppers (julienned)

1. Add cut cucumbers and peppers to half inch hotel pan.

2. Mix all other ingredients in a bowl and pour over vegetables, evenly distributing it.

3. Wrap and let sit out for 1 hour.

Apricot Mostarda

Ingredients:

  • 3/4 cup Simple Syrup
  • 1 lb Apricots
  • 1/2 cup Wine
  • 1 tsp Red Pepper Flake
  • 1 TB Mustard Seed
  • 1 tsp Dry Mustard
  • 1 TB Oil
  • 1 1/2 cup Water

1. Place simple syrup, apricots, wine and ½ cup water in sauce pan. Simmer until cooked down.

2. Add the rest of the ingredients. Cook down until almost dry.

3. Puree in blender or food processor.

In addition to a new spring menu, Reds is hosting a wine dinner coming up April 25th at 7 p.m. It costs $70 per person and will include 5 courses of wine and food.

To learn more about Reds and their wine dinner, visit www.EatAtReds.com

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