Seed-Crusted Salmon With Parsley Mash and Quinoa Salad Recipe
Seed-Crusted
Salmon With Parsley Mash and Quinoa Salad Recipe Instructions
Ingredients
Salmon:
- 4
salmon fillets or steaks, skin removed
- 2
tbsp. olive oil
- 3
tbsp. salted butter, room temp
- 2
tbsp. salted butter, melted and warm
- Juice
of ½ lemon
- ¼
cup white wine
- 2
tbsp. olive oil
- 1y
½ tbsp. flour (for a gluten-free version, use 1 tbsp. cornstarch
- 1
tsp. sesame seeds
- 1
tsp. poppy seeds
- 1
tsp. chia seeds
- 2
tsp. celery seeds
- Salt
- Fresh
ground pepper
Parsley
Mash
- 2
lbs. Russet potatoes
- 2
tbsp. butter
- ¼
cup skim milk
- 2
tbsps. Fresh chopped parsley
- Salt
and pepper to taste
Quinoa Salad
- ½
cup quinoa (you can substitute for wild rice)
- 1
red onion, diced
- 2
round tomatoes, seeded, peeled and dice
- ½
red bell pepper
- ½
yellow bell pepper
- 4
tbsp. Extra virgin olive oil
- Juice
of ½ lemon
- ½
tbsp. balsamic vinegar
- Salt
and pepper
Directions
Salmon:
- Arrange
the salmon steaks on a large plate.
- In
a large bowl, mix the butter, 2 tbsp. olive oil, flour (or corn
starch), seeds, salt and pepper.
- Dredge
the salmon pieces on the mix, one side only. Arrange back on the plate
and take to the fridge for about 15 minutes.
- Heat
up a large non-stick skillet over medium heat, coat with 1 tbsp. of
olive and add the salmon, seed-side down first. Cook until it’s lightly
golden, about 2-3 minutes, then flip and finish cooking. Be careful not
to overcook the salmon – a food thermometer is the best way, salmon is
done at 140/145 F.
- Mix
the butter with the lemon juice and wine and drizzle over the salmon
once plated.
Parsley
Mash:
- Boil
the potatoes in water and salt until tender. Drain, return to the pot,
and add the butter and milk and mash with a potato masher. Season with
salt and pepper, mix in the parsley and reserve warm.
Quinoa:
- Fill
a medium pot with water and bring to a boil. Add the quinoa and boil
for about 20 minutes. Strain under cold water using a fine strainer.
Set aside to cool.
- Once
cooled down, mix the quinoa with the onions, tomatoes, peppers, lemon
juice, balsamic, and season with salt and pepper. Reserve in the fridge
or at room temperature.
- Serve
each salmon fillet on top of a good serving of mashed potatoes,
drizzled with the white wine sauce and with a side of quinoa salad.
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