Reminiscing my trip last November to Peru, I got inspired to recreate this amazing piece of fresh salmon I had with a quinoa crust.
I have since made it several times and served it to friends who loved it. So it is now a household classic chez moi and am sharing it with you. It is very versatile as it can be served warm or cold like a lunch-to-go.
I leave it up to you if you use flat parsley or coriander or a combination of both . I prefer the combo but any fresh herb of your liking would complement this dish excellently.
I used a mix of 3 quinoa: blond, red and black – just add some color to the dish.
Fresh Salmon with Tri Colour Quinoa Crust
Yield 2 people
- 300 gr salmon, fresh with skin
- 140 gr tri colour quinoa
- 1 bustle flat parsley or coriander
- 1 lemon, juice and zest
- olive oil
- salt and pepper
- Cook the quinoa as indicated. Let cool and add the chopped parsley and / or coriander and the lemon zest. Season with salt and pepper.
- Add the olive oil onto skillet or baking dish, place fish skin side down and season with salt and pepper.
- Spoon the quinoa mixture onto the fish and pressing it down. Cover with aluminum foil, just lightly secured on the sides of the dish allowing air circulation but avoiding the quinoa getting burned. Bake in pre heated oven 180 C degrees until fish is cooked through, depending on thickness of the piece about 15 to 25 min.
- Sprinkle a few drops of lemon juice over fish and serve with a simple vinaigrette or mustard cream sauce.
on www.LeeksandHighHeels.com by Sandra Slawinski