BLACKENED SALMON / QUINOA / CREAMED BABY KALE & SPINACH

–salmon (the size of 3 decks of cards)

–blackened seasoning spice

–quinoa

–chicken broth (non-fat, low sodium)

–yogurt

–mayonnaise

–kale & spinach (fresh, pre-packaged)

–salt and pepper

–olive oil

 

1 – Place two-thirds of a cup of quinoa in a wide-mouthed, large, covered baking dish.  Add one and one-third cup chicken broth.  Cook on high in the microwave for 6 minutes; then cook on 50 percent power for 9 minutes.

 

2 – Place the salmon in a covered baking dish with a little water.  Season generously with blackened spice, a little salt, pepper, and olive oil.  Set aside.

3 – Place the kale and spinach in a large, covered baking dish.  Add 1 inch of water.  Season with salt, pepper, and olive oil.  Cook for 5 minutes in the microwave on high.

4 – Mix two tablespoons, each, of mayonnaise and yogurt.  Season with salt and pepper.  Cook on high in the microwave for 45 seconds.

5 – Drain the kale – spinach.  Fold in the mayonnaise and yogurt.

6 – Cook the salmon on high for 4 and one-half minutes.  When finished, check to be sure that salmon is done.  If not, return to the microwave for 1 minute.

7 – Serve the salmon on top of the quinoa, with the kale – spinach as a side.

–adapted from Real Simple.

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