Blackened Salmon with Wild Mushroom Quinoa

2 pounds Wild Salmon

2 tablespoons Smoked Paprika

2 tablespoons Dried Oregano

1 tablespoon Ground Pepper

1 tablespoon Sea Salt

1 teaspoon Cumin

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

1 teaspoon Cinnamon

1 tablespoon Olive Oil

Preheat a grill to medium-high heat.  In a small bowl, mix all the dry ingredients.  Rub the salmon with the spices on both side very well.  Brush the oil on the top side of the salmon, not the skin side.

Place the salmon skin side down on the grill.  Grill it for about ten minutes, flipping it once, for medium done.

Wild Mushroom Quinoa

1 cup Quinoa

1/2 pound Shiitake Mushrooms, sliced

1/4 pound Oyster Mushrooms, sliced

2 Garlic Cloves, chopped

1/2 cup Cilantro, chopped

2 tablespoon Balsamic Vinegar

2 tablespoon Extra Virgin Olive Oil

1/4 teaspoon Chili Flakes

Salt, Pepper to taste

1 tablespoon Butter

2 tablespoon Olive Oil

Cook quinoa according to directions on the package.

Preheat a skillet to medium-high heat.  Melt the butter and oil together.  Add mushrooms, season with salt, pepper, chili flakes, and cook for about 5-7 minutes.  Add garlic, fresh cilantro, cooked quinoa, balsamic vinegar, extra virgin olive oil, and toss it all together.

Serve this dinner family style.  On a large platter place the Wild Mushroom Quinoa and top it with Blackened Salmon.

Serves 4-5