John Myers
Salmon Fillets with Tomato Crust and Tomato Quinoa Salad
The perfect salmon fillets with tomato crust and tomato quinoa salad recipe with a picture and simple step-by-step instructions.
- 2 Pc. Fresh salmon fillets with skin (150g each)
- 100 g Red quinoa
- 200 ml Vegetable broth
- 200 g Cherry vine tomatoes
- 2 Pc. Small carrots
- 80 g Dried tomatoes in oil
- 20 g Grana Padano
- 20 g Pomegranate seeds
- 3 Stems Flat leaf parsley
- 10 Stems Chives
- 2 Pc. Garlic cloves
- 1 Pc. Shallot
- 2 tbsp Salted butter
- 0,5 Pc. Lime
- 1 tbsp Balsamic vinegar
- 2 tbsp Olive oil
- 2 Salt
- 2 Pepper
- Cut the sun-dried tomatoes into large pieces. Peel and roughly chop 1 clove of garlic. Grate 10g of the Grana Padano. Pluck the leaves of the parsley and also roughly chop. Mix everything together with the salted butter – the mixture can still be a bit chunky. Season well with salt and pepper. Spread the mixture about 5mm thick on some cling film, cover with more cling film and put in the refrigerator for about 3 hours.
- Preheat the oven to 200 ° C top / bottom heat.
- Put the quinoa and vegetable stock in a small saucepan and simmer for about 20 minutes.
- Grease a baking dish with olive oil. Place the salmon fillets skin side down in the baking dish and drizzle with the juice of half a lime. Take the tomato crust out of the refrigerator and cut appropriate wide strips, then carefully place on the salmon fillets. Place the salmon in the preheated oven (middle rack) for about 15 minutes.
- Mix the finished quinoa with the balsamic vinegar and let cool down a little. Cut the tomatoes into small pieces. Finely chop the shallot and 1 clove of garlic. Peel the carrots and cut into thin slices. Finely chop the chives. Mix everything carefully. Season to taste with salt and pepper.
- Cut the remaining Grana Padano into thin slices.
- Arrange the salmon fillets and the tomato and quinoa salad on a plate. Place the GranaPadano slices on the salad. Finally, put the pomegranate seeds on top.
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