PAN SEARED SALMON in a MARINARA, KALE, CHICKPEA, ORZO and QUINOA SAUCE

I cook salmon at least twice-a-week for two reasons; first, I love this fish and second, it is packed with nutrients that we all need, especially, omega-3; B6, B12 and vitamin D.
 
I always make an effort to try new combinations in my kitchen, so that my meals won’t become boring. This time I made a veggies sauce by using what I had in my fridge and pantry that day, the result was fantastic.
 
Lucky for you, when I make this crazy stuff, I record all the ingredients that I use and the amounts. If the recipe tastes good, then I write it and post it in my Blog.  
 
Approximate Prep and Cooking Time: 45 minutes
Approximate Cost: $12.35 or $6.18 per serving
Difficulty Level:         Easy ____ Intermediate    X   Advanced
Servings: 2 + (you’ll have leftover quinoa and orzo for other day meals)
 
Ingredients for Quinoa ($1.95)
½ cup Quinoa ($1.00)
1 cup chicken stock (.65)
¼ tsp. Lemon Pepper (.30)
 
Ingredients for Orzo ($2.15)
½ cup Orzo (.90)
1 ½ cup chicken stock (.95)
¼ tsp. Lemon Pepper (.30)
 
Ingredients for the Salmon ($5.25)
2 large salmon steaks ($4.50)
1 tbsp. Angie’s Basting Oil (See my link at the end) (.40)
1 tsp. Angie’s Dried Seasonings (See my link at the end) (.35)
Ingredients for the Marinara, Kale, Chickpea, Orzo and Quinoa Sauce ($3.00)
1 cup chopped Kale (.65)
¾ cups of rinsed chickpeas (.50)
¼ cup grind carrots (.20)
3/4 cup good Marinara Sauce ($1.00)
1 cup chicken stock (.65)
 
Directions for Quinoa
In a saucepan, combine the Quinoa, chicken stock and Lemon Pepper. Cooking in medium low, bring it to a boil. Reduce the heat to low, cover and simmer for approx. 15 minutes while the stock is totally absorbed. Let it cool a bit and then break it loose with a fork. Set aside.
 
Directions for Orzo
In a saucepan, bring the chicken stock to a quick boil, then add the orzo and Lemon Pepper, stir. Reduce the heat to low and cook for about 12 to 15 minutes or until tender, adding more stock each time it begins to dry. (Orzo is pasta shape in grains, however, since I cook it as I would cook Risotto, I keep adding small amounts of stock when it dries out to keep it moist, until the grain is cooked and tender.)
 
Directions for the Salmon
Pat dry the salmon, add 1 tbsp. Angie’s Basting Oil (or the one of your choice) and 1 tsp. Angie’s Dried Seasonings (or the one of your choice). Refrigerate.
When your veggies sauce is ready, then sear the salmon until golden brown in its basting oil. 
 
Directions for the Marinara, Kale, Chickpea, Orzo and Quinoa Sauce
Wash, spin dry and chop the Kale.
Rinse and drain the chickpeas.
Grind the carrot.
Add the abovementioned ingredients to a skillet in medium low heat, with 1 cup of cooked Quinoa, 1 cup of cooked Orzo, ½ cup chicken stock and the marinara sauce.
Cook for about 5 minutes, until the sauce thickens to your taste, adding more chicken stock and marinara sauce if needed.
Remove from stove, serve in soup plates and place the seared salmon on top.
 
(OPTIONAL) Sprinkle with Feta cheese or any other cheese you may have in the fridge and/or chopped green onions.
 
My Links:
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil