One of my struggles with the plant based diet is learning to cook with a minimum of fats, processed wheat, and dairy products. A favorite dish of mine has been pasta with salmon and asparagus in a lemony cream sauce. I am pleased to report that tonight’s dish, with several variations, was every bit as good as the pasta dish.
Quinoa – Inca red
Fresh lemon juice
Seedless grapes, cut cross wise into 3 or 4 pieces.
Bake or nuke one sweet potato, and when cooled, slice cross-wise in ¼ inch pieces. This can be done ahead of time and the slices reheated.
Cook the Quinoa as directed on the package. In the meantime, cook the onion and garlic in the olive oil until soft. Add the asparagus (cut into 1/3 inch pieces), celery, and a bit of the finely chopped dill. Cook for about 5 minutes over medium-high heat then add the salmon (cut into bite sized pieces) plus some white wine and lemon juice.
When everything is done, place 3 or 4 slices of the potato on the plate and add the asparagus-salmon over the potatoes, and top with the sliced grapes. Serve the Quinoa on the side, and drizzle everything with lemon juice to your preference.
Delicious...I did not miss the pasta or the cream