CEimB Salmon Florentine and Quinoa Pilaf

by Joanne on June 17, 2010

Those of us CEimB die-hards are still cooking.  We love the healthy and easy recipes of Ellie Krieger and even though the site is not being kept up to date, we are teaming together to cook some great food.


This week Kathryn of Grandma’s Kitchen Table has chosen the recipes.  Check her site for a complete review and also for next weeks recipe. 


Salmon Florentine – click for recipe


The result was a very good piece of salmon with a good topping.  It could have used a bit more flavor.  Both Ted and I agreed that we would have preferred Goat Cheese over Ricotta to mix with the spinach.  


The texture of the salmon was perfect.  It was soft and had a gentle flakiness without being too dry.  If you enjoy salmon, this is a recipe for you to try. It’s easy and good for a week night or weekend quick meal.


Quinoa Pilaf with Pine Nuts – click for recipe


I used Veggie broth to replace the Chicken broth.

I used 3 green onions instead of 1/2 a regular onion.

The pine nuts were toasted in a toaster oven on foil instead of in a frying pan.

I over cooked the Quinoa (pronounced  Keen-wa).  It was sticky and not fluffy.  Also needed more salt or other flavors. Historically, we have only had quinoa maybe 3 times per year. It’s not one of our preferred grains. But variety is the spice of life, right! So it was time for a change. I bought the quinoa in bulk which means I’ll find different ways to cook and enjoy it more often.


Did you know that Quinoa has about 12% – 18% protein content? What a great way to get your protein!

UPDATE: Margaret of TeaandScones has next weeks CEimB pick which is Chicken Paella with Sausage and Olives on page 183 of So Easy.  I couldn’t find a link on the food network so here is the recipe found at ImStillStanding.

1 T plus 2 tsp olive oil
3 oz chorizo sausage with casing removed, sliced into 1/4″ rounds
1 lb skinless boneless chicken thighs, cut into 1″ pieces
1 medium onion, chopped
2 cloves of garlic, minced
2 1/2 cups low-sodium chicken broth
1 10 oz package frozen peas
1 cup uncooked white rice
1 large ripe tomato, chopped
1/4 cup sliced green Spanish pimento-stuffed olives
1/2 tsp salt
1/4 tsp ground black pepper
1/8 tsp ground turmeric
small pinch of saffron threads


Preheat oven to 375 degrees.

Heat 1 T of oil in large heavy skillet over medium-high heat (use a skillet that has a lid to cover)

Add the chorizo and cook, stir occasionally until browned, about 3 minutes.

Add the chicken and cook, stirring occasionally, until browned about 5 minutes.

Transfer the chicken and chorizo to a plate.

Heat the remaining 2 tsp of oil in the skillet,

Add the onion, and cook stirring until softened about 3-5 minutes

Add the garlic and continue to cook for a minute more.

Return the chicken and chorizo to the skillet

Add the chicken broth, peas, rice, tomato, olives, salt, pepper, turmeric, and saffron.

Bring to a boil, cover, and transfer to the over.

Cook until the rice appears to be tender and the liquid is absorbed about 30 minutes.


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  • At 2010.06.17 07:44, Anne @ Food Loving Polar Bear said:

    Amazing salmon, I admire your cooking skills!

    • At 2010.06.17 15:21, Joanne said:


      • At 2010.06.17 09:03, Kayte said:

        Great link to Margaret and the recipe! I think with the recipe, more people will try it and come to know Ellie’s food and love it like we all do. Your salmon looks so good…I forgot to say that I halved the topping as I wasn’t sure the guys were going to go for it and that amount was fine for us, they loved it! I will try it with goat cheese as well, you are so right, that would be a great fit with this recipe. Quinoa is a tricky grain, I think, it goes from “not quite done” to “oops” very quickly…but the nutrition is still there. I thought the chicken broth gave it a lot of flavor boost and the carmelized onions I used were very nice as well. All in all, a great couple of dishes. Fun to cook with you this week!

        • At 2010.06.17 15:22, Joanne said:

          Great pick Kayte

          • At 2010.06.17 09:38, Peggy said:

            I am so sorry I did not get this made yet. Very stressful week and simply no time to spare. It looks delicious. I have to admit, I have never tried quinoa and I do not even know what it is or what it tastes like!! I’ll have to google it.

            • At 2010.06.17 15:22, Joanne said:

              Don’t miss this one. It’s pretty good.

              • At 2010.06.17 10:19, Chaya said:

                Your came out beautifully. I am typing mine now.

                I hope everyone will try the quinoa. As I read more and more, so many are intimitdated by it as I used to be. It is a dream grain as long as you rinse it well.

                I am not sure what I will do with next week’s recipe. Can’t eat some of the food. Will see if I can modify to out liking. Great recipe, though.

                • At 2010.06.17 15:23, Joanne said:

                  I’ll have to check it out.

                  • At 2010.06.17 10:34, Dawn Hutchins said:

                    You always make Salmon look so great but when I try to cook it, it never comes out right. Loving that florentine topping and with the quinoa? Delish. Next time I’m comin over for dinner!

                    • At 2010.06.17 15:23, Joanne said:

                      Salmon is easy as long as you don’t over cook it.

                      • […] other being quinoa, which I will hopefully, also get to, today.  I was particularly excited when Joanne (Apple Crumbles) told me what the choices were, as I am still relatively new to quinoa and love making something […]

                        • At 2010.06.17 12:17, Margaret said:

                          THAT looks delicious.

                          Thanks for linking the recipe for me. I will link back when I post the salmon today.

                          • At 2010.06.17 15:23, Joanne said:


                            • At 2010.06.17 12:31, Monet said:

                              What a wonderful and healthy dinner. That salmon looks amazing with the spinach and cheese mixture crusted on top, and of course, I always adore quinoa pilafs…so good and satisfying. Thanks for sharing your pretty pictures!

                              • At 2010.06.17 15:24, Joanne said:

                                Thanks Monet

                                • At 2010.06.17 12:41, Nicole. RD said:


                                  But I agree, goat cheese > ricotta!

                                  • At 2010.06.17 15:24, Joanne said:

                                    I thought of the goat cheese while preparing the dish but since I bought the ricotta decided to go with it.

                                    • At 2010.06.17 16:09, Liz said:

                                      This recipe sounds so good! I love salmon and am growing to love ricotta with spinach. I typically cook salmon with some sort of Asian/teriyaki-ish glaze so I’m excited to try something new once my doctor releases me from bed rest. I’ve never had quinoa before so I may substitute brown rice in the pilaf recipe since I have it already.

                                      • […] NEW CEinMB site. P.S. I didn’t publish the recipe because Peggy has it on her site, as does Joanne (borrowed from Shelley). […]

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