Blackened Salmon with Quinoa Pilaf

• Rinse quinoa under cold water and drain.
• In a medium sized saucepan over medium heat add butter, onion, and garlic, sauté until translucent about 2 minutes.
• Add quinoa and cook until lightly browned. Add broth, carrot, and celery, no need to stir. Bring to a boil, reduce heat, and simmer covered for 20 minutes or until liquid is absorbed.
• Remove from the heat, keep covered, and let rest for 5 minutes. Season with salt & pepper to taste.

• In a small bowl mix together both paprikas, cayenne, thyme, oregano, brown sugar and salt.
• Place evenly on a plate and lay the salmon (skin side up) on the mixture, coating the top side of the salmon only.
• Heat a large heavy-bottomed pan or cast-iron skillet over medium-high heat and add the oil. When the oil begins to smoke, add the salmon, flesh side down and lower heat to medium, cook 2-3 minutes
• Flip the salmon and cook 5 to 6 minutes longer or until it reaches an internal temperature of 135°F

• Cook green beans in salted boiling water until tender, 3 minutes. Drain and rinse under cold water.
• In a skillet over medium heat add butter and almonds, sauté until almonds are golden, about 2 minutes, add a pinch of nutmeg.
• Stir in the beans, water, and lemon juice, season with salt and pepper. Cook, stirring, until warmed through, 2 minutes.

Fluff the Quinoa Pilaf with a fork and mix in parsley. Place Blackened Salmon and Green Bean Almondine on a platter and garnish with lemon wedges for individual enjoyment.