A Family Meal - Teriyaki Salmon with Veggies and Quinoa

I love cooking once and feeding everyone.  Who has time to make 2-3 different dinners?  I just made this the other night and it was a big hit all the way down the line from my husband Alex, to 5 year old Royce, 3 year old Brendan and Miss Hayden who just turned 1.  The beauty of this family meal is that you can take some aside and puree for your baby (10 months and up).  If you have a younger baby (7-9 months), leave out the salmon and puree the asparagus and quinoa.

                                         

This meal looks fancy, but couldn't be easier.  It can be prepared in under 30 minutes and is loaded with nutrients.  The salmon is a wonderful natural source of brain healthy DHA and protein. The quinoa is packed with protein, folate, and complex carbohydrates for energy, while the asparagus provides your family with a good source of vitamin A, vitamin K, fiber, and iron.  If possible, buy wild caught Alaskan salmon, it is the lowest in Mercury.

Always make sure the consistency of your baby's food is one he can handle.

What you'll need:

Serves 2 adults, 2 children and 1 infant

1 lb-1.5 lbs of wild Alaskan salmon with the skin removed, cut into desired size filets.

1/2 cup of teriyaki sauce/marinade

1 bunch of fresh asparagus - washed and trimmed of the rough ends (frozen asparagus is ok too)

1 cup of quinoa - rinse well in a strainer under cold running water (I used tri-color, but you can use any kind of quinoa, substitute brown rice if desired)

2 tablespoons of olive oil

*Pour the teriyaki marinade into a glass, porcelain or stainless steel dish or pan.  Place the salmon into the dish and turn to coat with the marinade.  Cover and put in the refrigerator.  Leave a small portion of the salmon out of the marinade for the baby.

*Pour 2 cups of purified water, low-sodium chicken or vegetable stock into a small/medium saucepan.  Bring to a boil over high heat and add the quinoa.  Cover and let cook for 1 minute. Reduce heat to low and let simmer for about 20 minutes, stirring occasionally, until all the liquid is absorbed and the quinoa is cooked through.  Add extra water or stock while cooking if neccessary.

*Take the salmon out of the refrigerator.  Pour the olive oil into a large skillet and heat over high.  When the skillet is hot, add the salmon filets, reduce heat to medium/medium-high and cook for about 4 minutes on each side.

*While the salmon is cooking, pour purified water into a pot until it is about 1" deep.  Place the asparagus into a steamer basket then place the steamer basket into the pot.  Be sure the water does not touch the asparagus.  Cover with a tight fitting lid and steam for about 5 minutes.

* Serve the salmon filets on a plate with the asparagus and quinoa.  For a baby 10 months a up, place a little of the meal into a food processor and pulse until the desired consistency is achieved.  For a baby 7-9 months, puree the quinoa and asparagus together and serve.

*When stored in an air tight container, this meal will stay fresh in the refirgerator for up to 3 days and up to 3 months in the freezer.

I hope your family enjoys this meal as much as mine!

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