Spicy harissa, a hot pepper sauce, plays off sweet raisins perfectly. —Murphy

　　

Ingredients

Makes 4 servings

　　1 cup white wine

　　4 skinless salmon fillets (3 ounces each)

　　1 white onion, sliced

　　3 sprigs thyme

　　1/2 cup red quinoa

　　1/2 cup canned chickpeas, rinsed and drained

　　1/4 cup golden raisins

　　1 teaspoon turmeric

　　1 teaspoon ground cumin

　　1 teaspoon ground cinnamon

　　1 teaspoon paprika

　　1 teaspoon cayenne pepper

　　2 cups arugula

　　Juice of 2 lemons

　　1 1/2 tablespoons olive oil

　　4 tablespoons harissa (available at Whole Foods Market)

　　1/2 cup cilantro leaves

　　2 tablespoons toasted slivered almonds

　　

Step 1

In a large pot, boil wine and 4 cups water.

　　

Step 2

Add salmon, onion and thyme. Reduce heat to simmer; poach salmon until cooked through, about 7 minutes.

　　

Step 3

Remove salmon; cool. In another large pot, boil 4 cups water. Add quinoa and cook until tender, about 11 minutes; drain.

　　

Step 4

In a bowl, mix quinoa, chickpeas, raisins and spices; cool.

　　

Step 5

Toss quinoa-chickpea mixture with arugula. Dress salad with lemon juice and oil. Season with salt and freshly ground black pepper.

　　

Step 6

Divide salad and poached salmon among 4 plates. Top each salmon fillet with 1 tablespoon harissa. Garnish with cilantro and almonds.

　　

Nutrition Per Serving

Per serving: 488 calories

　　21 g fat

　　4 g saturated fat

　　46 g carbohydrate

　　7 g fiber

　　25 g protein

　　#### Nutritional analysis provided by Self