|
Quinoa-crusted salmon with zesty creme fraiche sauce
Serves 1
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Ingredients
For the salmon150g/5½oz salmon fillet55g/2oz quinoa1 tbsp olive oil½ lemon, juice onlyFor the sauce90ml/3fl oz crème fraîche1 tbsp Dijon mustard1 tbsp chopped fresh parsley ½ lemon, juice onlysalt and freshly ground black pepperlemon wedges, to garnish
Method
1. Preheat the oven to 200C/400F/Gas 6.2. For the salmon, roll the salmon in the quinoa, pressing the quinoa into the salmon to coat all over.3. Heat the oil in a small ovenproof frying pan and fry the salmon for 2-3 minutes on each side, or until the crust is lightly golden-brown.4. Transfer to the oven and cook for 6-8 minutes, or until cooked through. Remove from the oven and squeeze over the lemon juice.5. For the sauce, heat the crème fraîche and mustard in a small pan and stir until smooth and well combined.6. Stir in the parsley and lemon juice and season, to taste, with salt and freshly ground black pepper.7. To serve, place the salmon onto a serving plate and pour over the sauce. Garnish with lemon wedges.
Previous: Quinoa stuffed avocado with sauteed mushrooms, Quinoa, Quince paste (membrillo), Quince marmalade, Quince,
Next: Rabbit and crayfish stargazy pie, Rabbit Power Brownie Cupcakes, Rabbit stewed in gooseberry champagne, Rabbit with Agen prunes and polenta, Rabbit with Calvados, port, thyme, bacon and juniper,
|