Power Salmon

Power Salmon from Doyle’s Cedar Hill Restaurant in Murphy, N.C.

• 4-6 Salmon filets
• 1 lb. Spinach
• 1 cup Quinoa 
• ½ cup fresh pecans and ¼ cup roasted (crushed)
• 1 cup blueberries
• ¼ cup sherry
• ¼ cup melted butter
• ¼ cup panko bread crumbs
• 1 ¼ cup water

Rinse and drain quinoa, then roast it and after cooling, place in boiling water and cook until done (boil for about 2 minutes, then cover and remove from heat for about 20 minutes). Mix panko and half of the crushed pecans. Coat salmon with melted butter and nut mixture and bake in the oven at 400 degrees for 15 minutes. Sautee spinach in 1 tbs. butter. In a separate saucepan, gently simmer blueberries and sherry until blueberries are soft.

Cover the plate with quinoa and lay spinach over it. Place a salmon filet over the spinach and then spoon the blueberries over the salmon. Sprinkle toasted pecans over the plate and garnish as desired.

— Chef Doyle Smith opened Doyle’s Cedar Hill Restaurant in 2002 after moving to the region from Atlanta, Ga. His is committed to using local and organic foods however possible.