John Myers
Salmon Fillet with Quinoa-chia-paprika Mix
The perfect salmon fillet with quinoa-chia-paprika mix recipe with a picture and simple step-by-step instructions.
- 1,5 kg Salmon fresh
- 300 g Quinoa
- 2 Pc. Paprika
- 5 Pc. Onions
- 1 Pc. Stock cube
- 1 tbsp Sour cream
- 3 tbsp Herb butter
- 3 tbsp Honey
- 2 Pc. Lemons
- 100 g Chia seeds
- 1 pinch Garlic spice
- Fry the onion rings until they are shiny brown, then drizzle with honey. Swirl in the pan for 1 to 3 minutes.
- Repeat the same with chopped onion pieces as small as possible. Sauté and briefly toss in honey, then add about 500 ml of water.
- Add a tablespoon of sour cream, a tablespoon of herb butter, chia seeds and a stock cube to the pan and stir finely with a whisk.
- Season to taste with salt, pepper, red peppercorns and garlic powder.
- Chop the bell peppers and fry them in olive oil with a little salt and pepper. Like the onions, briefly toss in honey in the pan and lightly sweeten.
- Prepare quinoa according to the package instructions.
- Mix in the roasted peppers and chia grains, add a tablespoon of herb butter and let it steep for 5 minutes.
- Season the salmon with Himalayan salt, pepper mix and garlic powder. Place in the pan over medium heat for about 5 to 10 minutes and let the salmon simmer with the lid on for the last few minutes.
- Separate the large onion rings as a base for the quinoa, add the sweet onion sauce, sprinkle the salmon on top and sprinkle with fresh, finely chopped parsley, add lemon wedges and you’re done.
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