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Salmon Gravy & Quinoa


  • 1 lb. Salmon
  • Thyme Red Pepper Flakes for seasoning,
  • 2 C. Dry Quinoa
  • 4 C. Water (or chicken broth for an extra nourishing touch)
  • 1/4 C. Butter
  • 1/4 tsp. Dill Weed
  • Black Pepper to taste
  • 3/4 C. Flour
  • 6 C. Milk


  1. Preheat oven to 400 degrees
  2. I used 1 lb. Frozen Salmon fillets, it would have been better to have thought ahead and had them defrosting. But this is how I made it work.
  3. Place fish fillets skin side down in a greased 8x8 pan (or use parchment paper for easy cleanup). Drizzle with Olive Oil, and sprinkle with Thyme and Red Pepper Flakes.
  4. Bake for 35-40 min. (If using defrosted or fresh Salmon, cook for 15-20 min.)
  5. Or until fish flakes apart when teased with a fork.
  6. While the fish is baking, get the 4 C. of Water into a pan and add the 2 C. Dry Quinoa.
  7. For a more nourishing touch, you could use 4 C. Chicken Broth instead of Water.
  8. When the Water and Quinoa come to a boil, turn the heat down and cover the pan with a lid and let simmer for 15 min.
  9. Turn the heat off and fluff the Quinoa with a fork.
  10. In another pan, melt the butter with the Dill Weed and a little Black Pepper. Let it bloom and become fragrant.
  11. Now, in a quart jar add 3 C. Milk and 3/4 C. Flour, screw a lid on and shake it up!
  12. Now, pour the Milk/Flour mixture through a sieve into the Butter and Herbs.
  13. And over medium heat whisk the remaining 3 C. Milk into the Milk/Flour/Butter mixture.
  14. Just keep whisking until it’s thickened to a nice consistency.
  15. Keep warm over low heat until Salmon is ready. Shred the baked Salmon and add to the gravy.
  16. Now, grab a bowl and pour a dipperful of Salmon Gravy over your Quinoa. Enjoy!