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Herb-Crusted Salmon with Grilled Endive & Quinoa Recipe

Herb-Crusted Salmon with Grilled Endive & Quinoa recipe

Stashcook

This is a yummy fish dish with a crunchy herb topping. It has salmon with a crust of spices and seeds, served with grilled endive and fluffy quinoa. It's a healthy meal that tastes great!

Ingredients

1 tsp garlic powder
3 x 200 g pouches of quinoa
1 tbsp smoked paprika
1 tbsp fennel seeds
50 g pumpkin seeds
4 salmon fillets, skin on
4 heads of endive
2 tbsp balsamic vinegar
1/4 cup fresh dill
1/4 cup fresh basil
2 tbsp olive oil
Salt and pepper to taste

Method

1
Preheat the grill to medium-high heat. Cook the quinoa according to package instructions, then transfer to a bowl. Mix in 1 tbsp olive oil, garlic powder, and half of the chopped dill and basil. Season with salt and pepper.
2
Cut the endive heads in half lengthwise and brush with balsamic vinegar and 1 tbsp olive oil. Season with salt and pepper, then grill for about 5-6 minutes until tender and slightly charred.
3
In a dry pan, toast the fennel seeds and smoked paprika over medium heat for 1-2 minutes until fragrant. Transfer to a plate and mix with the pumpkin seeds.
4
Press the salmon fillets, skin-side down, into the spice and seed mixture to coat the top. Place the fillets, crust-side down, in a cold non-stick frying pan. Cook over medium heat for 10 minutes until the crust is crispy. Flip over, turn off the heat, and let the salmon sit in the pan for a few minutes to finish cooking.
5
To serve, spoon the quinoa onto plates, place a grilled endive half on the side, and top with the herb-crusted salmon. Garnish with the remaining dill and basil.

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