Salmon with Cannelloni and Tomatoes on a bed of Quinoa with Cumin Vegetables

This dish came out so well that I really wanted to capture it in a recipe so that I could repeat it.

I learned how to cook salmon this way on a cooking show on TV, tried it out, and it worked remarkably well. So this is how I cook salmon every time now.  I like it plain or with the topping as in this recipe.

Ingredients 

1 cup uncooked quinoa, rinsed and drained 

Salmon fillet

Cracked peppercorns or very coarsely freshly ground pepper

1 10-oz can chopped tomatoes with green chilies (I use RoTel Original) 

1 10-oz can Cannelonni beans

1/2 onion coarsely chopped

1 celery stalk chopped into 1/4” thick pieces 

1/2 cup chopped okra, fresh or frozen

1 tsp ground cumin

Salt and pepper to taste 

Cook quinoa and 1 cup water plus a pinch of salt in Instant Pot pressure cooker for 1 minute on high pressure. Let it naturally release pressure for 12 to 15 minutes. Remove lid, fluff with fork or rice paddle, replace lid and let rest for another 5 minutes to allow quinoa to absorb all liquid. Keep warm in instant pot until ready to serve. 

Rinse and pat dry a salmon fillet. Starting with a cold dry cast iron skillet, layer the bottom with cracked pepper corns. Set the salmon skin side down in the pan and put it over medium high heat. Cook the salmon till over halfway done on one side, then flip it and cook until desired doneness. This may take 20 to 30 minutes depending on salmon fillet thickness. 

Meanwhile, sauté the okra, chopped celery, and chopped onion with oil of your choice, and season with cumin, salt and pepper.  I like to heat the cooking oil with the cumin first, and I like to give the celery a head start, as it takes a bit longer to cook. The onion I tossed in a minute or two later, and then follow up with the okra for another minute or two, as it has the shortest cooking time.  I then add 2 Tbsp water and cover to further soften the veggies. Takes about 10 minutes at the most to cook these veggies to desired doneness.  Set pan aside to keep warm until salmon is done. 

Lastly, prepare the topping for the salmon by opening one can of chopped tomatoes with green chiles, adding entire contents of the can to a saucepan or small skillet and bring to a boil over medium heat, about 3 or 4 minutes. Rinse and drain the beans, and add to the pan. Stir gently until just warmed, about another minute. Season with salt and pepper to taste.  Set aside to keep warm until salmon is done. 

Plate the quinoa, then the salmon, then spoon the tomato bean topping on salmon, and spoon the vegetable topping on quinoa. Serve immediately.