Lemongrass and Citrus Salmon In Bamboo Steamer with Quinoa

Salmon

2 lbs Salmon Filet

1 quart Orange Juice

2 Cups White Wine

1 Cup chopped lemongrass

½ cup chopped Ginger

3 cloves Garlic

1 quart vegetable stock

½ cup chopped onion

1 tbls Salt

1 tsp Pepper

Method

-Remove skin from salmon and cut into desired portions

-In a large pot , combine vegetable stock, orange juice, white wine, onion, garlic and lemongrass, season with salt and pepper. Bring mixture to a quick boil for 3-5 minutes. Reduce heat and let simmer. Place Bamboo Steamer on top on pot and place salmon in the bamboo steamer, steam for 7-9 minutes. When you see the white protein come out of the Salmon filets they are done. Remove and let rest.

Quinoa and Black Beans

1 tsp vegetable oil

1 onion, chopped

¾ cup uncooked quinoa

1 ½ cups vegetable broth

1 tsp ground cumin

¼ cup cayenne pepper

½ # cooked black beans

½ cup chopped fresh cilantro

Method

Heat oil in a medium saucepan over medium heat, stir in the onion and garlic, heat until lightly browned.

Mix Quinoa in and cover with vegetable broth, bring to a boil and cover, reduce heat and simmer for 20 minutes. Stir in Black Beans and Cilantro.

Corn and Red Pepper Relish

3 ears of sweet corn

1 large red pepper

1 medium tomato

1oz. lime juice

1 oz. lemon juice

1 each jalapeno

1 tsp cumin

Salt and Pepper to taste

Method

Roast corn in oven for 30-40 minutes @ 350. Let corn cool and peel husk, put corn over grill and grill until all sides are golden brown, peel corn from husk. Chop tomato, jalapeno, red pepper, mix with cumin, lemon, lime juice and Salt and Pepper