Yesterday evening, I invented this tasty fish dinner. It is quite impressive, easy to make & very tasty too! :) Because there are already quinoa flakes, on top of each salmon fillet, I didn’t add quinoa on the side! It is already that filling! I created a mixed herb, quinoa & mustard crust & added sautéed spinach with shalot on the side! This is great for a dinner party too! There is nearly no washing up! It is very easy to make & very easy to devour too! Serve it with a light dry white wine like a dry white Western Cape wine. Enjoy!
Recipe: For 2 persons
2 salmon fillets, each 140 gr, no skin
2 tablespoons of a good sharp mustard, like Dijon mustard
3 tablespoons finely chopped dill
2 tablespoons finely chopped curly parsley
1 fat clove of garlic, pressed out
1 unwaxed organic lemon, zested finely
2 tablespoons fresh lemon juice, of the same lemon above
2 spring onions, white & green parts kept, cut up finely into rings
1 tablespoon of extra virgin olive oil
80 gr quinoa flakes
Maldon sea salt
black pepper: 20 grins or more
300 gr fresh young spinach leaves, washed, spun dry
1 fat shalot, peeled & cut up finely
1. Preheat your oven to 180°C (350 F ) for 10 minutes. In the meantime, take a medium bowl & ad mustard, chopped dill, chopped curly parsley, lemon juice, lemon zest, chopped spring onions & 1 tablespoon of extra virgin olive oil. Add about 20 grins of black pepper & some sea salt, but not too much. Add quinoa flakes & mix well with a spoon & taste to see if it is to your liking!
2. Take a fitted oven dish & oil it. Place your 2 salmon fillets in it. Divide your quinoa-herb topping all over your 2 salmon pieces. Place the rest of the topping on the sides too. Drizzle some drizzles of your oil over the top of each quinoa-herb topping & place into the hot oven. Bake for about 25 to 30 minutes or less according to the thickness of your salmon. It took me 25 minutes. :)
3. In the last 10 minutes of baking, heat a large pot on medium high. Add some olive oil & heat up. Fry your shalot pieces in it & add some sea salt & black pepper. Now, add your spinach leaves & a big splash of hot water to the pot & place a fitted lid on. Steam the spinach for a few minutes & season with sea salt & black pepper. Drain the liquid.
4. Serve at once with the shalot spinach besides each salmon piece, don’t forget the wine! ;) x
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