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
If you liked this post, SUBSCRIBE to Sophie’s Foodie Files: It is free! RSS – Posts