Poached Salmon romaine hearts, green beans, red peppers, snow peas and quinoa
6 oz salmon filet
3 oz green beans sliced
3 oz snow peas cut in half
½ red pepper sliced
½ romaine heart cut in half
¼ cup cooked quinoa
1 tsp balsamic vinegar
½ tsp extra virgin olive oil
In a pan, poach salmon filet to desired temp, let cool.
In a mixing bowl, place green beans, red peppers and snow peas drizzle balsamic vinegar and extra virgin olive oil, mix serve on top of romaine leafs, add the salmon and top with quinoa. This is a cold meal!
For more delicious recipes by Chef Sonia, visit her website http://soniaelnawal.com/