Cooking fish is intimidating for many, and I admit to not cooking it as often as I'd like. Quinoa fits the same description for me. Screw either of them up and no one is happy with the result. Salmon seems to be a family favorite, and a quick teriyaki generally makes it's way into our dinner rotation. Tonight I decided to try something different.
Make sure you have:
Wild Alaskan Salmon Filet
Prosciutto
olive oil
salt & pepper
And then:
Use a paper towel to pat salmon dry. Season generously with salt & pepper. Wrap prosciutto around the salmon fillet and brush with olive oil. Place in a 375 oven for about 10 mins.
The key to making quinoa tasty is to first rinse and drain well. Then toast the grain in a dry skillet until it begins to pop. The taste is soooo much better!
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