Think of Joann Damelio’s salmon recipe as a rainbow on your plate. Damelio, who works for Chefit, a South Florida-based personal chef company, whips together this easy-to-make dish for many of her customers.
Through Chefit, Damelio prepares chef-caliber, family-style meals for clients right in their home kitchens –– all in less than 90 minutes. In fact, Chefit’s team, including Damelio, serves several homes a night, allowing diners to get the convenience and luxury of a personal chef for the price of ordering in or dining out.
Before you consider trying Chefit, create Damelio’s recipe on your own. Read on for everything you need to know, from ingredient lists to step-by-step instructions.
Marinate salmon. Combine white wine, cumin, coriander, salt, and pepper in a glass bowl for at least one hour to overnight.
Clean and julienne bell peppers.
In a large pot, dissolve the sugar in warm water. Add peppers, vinegar, olive oil, broth, salt, and pepper.
Cover and simmer peppers over medium heat until soft for about 30 minutes.
Rinse quinoa with water. Put olive oil in pot and heat. Add quinoa and toast until golden for about 3 minutes.
Add water or broth and salt. Bring to a rolling boil. Turn heat down to the lowest setting. Cover and cook for about 15 minutes.
Remove from heat, let stand for 5 minutes, then fluff with a fork. Keep warm.
Remove salmon from marinade. Pat salmon dry and discard marinade.
Brush grill with oil and heat. Grill salmon to desired doneness.
Portion one piece of salmon and ¼ of the peppers. Serve over quinoa. Garnish with scallions and lime wedges.