The other night I made something a little different. Instead of my usual salmon dinner, I came across this interesting recipe in Self’s May issue; salmon, red quinoa and arugula salad. This recipe was created by celebrity chef Mark Murphy so I was even more intrigued to try it.

This dish has a great mix of spices and textures. There are a lot of ingredients in this dish, but don’t worry they are all worth it. This recipes also introduced me to poaching. I have never done it myself so it was a new cooking adventure. It is was so easy, the fish was super moist and flavorful. I will be adding this to my favorites list. 


  • 1 cup white wine

  • 4 skinless salmon fillets (3 oz each)

  • 1 white onion, sliced

  • 3 sprigs of thyme

  • ½ cup red quinoa

  • ½ cup canned chickpeas, rinsed and drained

  • ¼ cup golden raisins

  • 1 tsp turmeric

  • 1 tsp ground cumin

  • 1 tsp ground cinnamon

  • 1 tsp paprika

  • 1 tsp cayenne pepper

  • 2 cups arugula

  • juice of 2 lemons

  • 1 ½ tbsp olive oil

  • 4 tbsp harissa

  • ½ cup cilantro leaves

  • 2 tbsp toasted slivered almonds

In a large pot, boil wine and 4 cups of water.

Add salmon, onion and thyme. Reduce heat to simmer, poach salmon until cooked through, about 7 minutes.

Remove salmon, cool. In another large pot, boil 4 cups of water. Add quinoa and cook until tender, about 11 minutes, drain.

In a bowl, mix quinoa, chickpeas, raisins and spices, cool.

Toss quinoa-chickpea mixture with arugula. Dress salad with lemon juice and oil. Season with salt and freshly ground black pepper. 

Divide salad and poached salmon among 4 plates. Top each salmon fillet with 1 tbsp harissa. Garnish with cilantro and almonds. 

{photos by me, recipe from Self May 2013}