1. Remove the core and quarter the pears. Slice thin lengthwise. Place 5 ml of canola oil in a nonstick saute pan. As soon as the oil begins to smoke, add 75g of pears to the pan. Toss over medium high heat for 30 seconds or until caramelized and warmed through.
2. Place 60 ml of canola oil in a heated nonstick saute pan. Place the salmon in the pan skin side up. Cook on both sides until golden-brown and heated through. Remove the skin from the salmon when cooked. Pour off any excess oil from the pan. Add 60 ml of Madeira sauce to the pan. Bring to a boil. Adjust consistency with water if necessary.
3. Place 25 g of arugula in a stainless steel mixing bowl. Drizzle with 3 ml of olive oil and season to taste with salt and pepper. Toss in the bowl until mixed.
4. Place the salmon on a warm serving plate. Pour the sauce over the top of the salmon. Place the pears on top of the salmon. Sprinkle 25 g of warmed red quinoa over the top of the pears. Place the arugula next to the salmon.
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