Pan-searing is one of my favorite ways to cook salmon—it’s fast, easy and the outside gets that yummy caramelized sear and the inside stays tender.

Add a trio of fresh herbs and pop! Your mouth is having a party.

I used parsley, basil, and mint to complement the rich, tender King salmon without overpowering. But rosemary would be uh-mazing too if you don’t have basil on hand.

BTW, these four herbs thrive in most gardens, so plant away. You won’t be disappointed.

Whip up a fruit-forward dashi-based quinoa to round out the flavors of Spring.

This is the meal for a busy weeknight or a lazy weekend brunch or dinner. Promise.

Now. Check my YouTube channel, #RealFoodRightNow for the video or follow the recipe below.

And please, don’t forget to subscribe to my YouTube so you don’t miss any seafood recipe videos. *Insert kisses and hugs.

King Salmon with Strawberry-Mint Quinoa
Serves 4

For the Quinoa

Ingredients

2 cups vegetable broth

2 heaping tablespoons dried bonito flakes

1 cup quinoa

½ cup edamame

5 large strawberries

5 golden figs, (you can substitute Mission Figs or Medjool Dates)

¼ cup pepita seeds

3-4 large mint sprigs, leaves only, (¼ cup fresh chopped mint)

¼ cup olive oil

Lemon zest

Directions

1. Heat two cups vegetable broth on high heat in a medium saucepan. Bring the stock to a full boil.
2. Add the dashi to the broth, cover and remove from heat. Steep for five minutes.
3. Strain the broth and discard the dashi. Wipe out the pot to remove any residual dashi or scum.
4. Return the broth to the clean saucepan. Bring the broth to a boil.
5. Rinse the quinoa for about sixty to ninety seconds. Add the quinoa to the boiling broth, cover, reduce the heat to low, and cook for fifteen minutes or until the liquid is absorbed and the germ appears. (It looks like little white rings.)
6. While the quinoa cooks, prepare the edamame according to the package directions, either in the microwave or on the stovetop. Four to five minutes total cooking time.
7. Heat a large skillet over medium-high heat.
8. While the skillet heats up, chop the strawberries, figs, and mint.
9. Add two cups of cooked quinoa to a medium mixing bowl. Add the edamame, strawberries, figs, and mint to the bowl with the quinoa. Cover and refrigerate the remaining quinoa for a later use.
10. Drizzle the oil over the top of the quinoa.
11. Zest ¼ of a lemon. Stir.

Time-saving Tip: Make the quinoa a day ahead. Stir in the fresh ingredients just before serving.

For the salmon

1 pound king salmon, skin on, portioned in four equal pieces

2 tablespoons canola oil

Kosher salt

Ground