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Herb-Crusted Salmon with Grilled Endive & Quinoa Recipe

Name: Herb-Crusted Salmon with Grilled Endive & Quinoa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
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

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

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.

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.

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.

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.

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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