Crusted Salmon with Orange Miso Curry and Quinoa

METHOD

Step 1

Prepare Quinoa. In a medium saucepan, bring the water or vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside. In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, fennel, mint, chives, and olive oil. Season with salt and pepper to taste. Set aside.

Step 2

Prepare the Orange Miso Curry. In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the yellow curry paste and cook for another minute. Add the miso paste, orange juice, orange zest, mirin, and lime juice. Stir until well combined and heated through. Remove from heat and set aside.

Step 3

Prepare the Crusted Salmon: Preheat your oven to 375°F (190°C). In a small bowl, mix the Dijon mustard with the chopped parsley and tarragon. Brush the top of each salmon fillet with the Dijon mustard mixture. Press the finely chopped pistachios onto the mustard-coated side of the salmon fillets. Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Place the salmon fillets in the skillet, skin-side down, and cook for 2-3 minutes, until the skin is crispy. Transfer the skillet to the preheated oven and bake for an additional 8-10 minutes, or until the salmon is cooked through and the pistachio crust is golden.

Step 4

Assemble the Dish: To serve, spoon the quinoa salad onto each plate. Place a crusted salmon fillet on top of the quinoa. Drizzle the orange miso curry sauce around the salmon. Garnish with additional fresh herbs if desired.

Ingredients:

• For the Salmon:
  • 4 Salmon fillets (skin on, boneless)
  • 2 tablespoons Dijon mustard
  • 1/2 cup pistachios, finely chopped
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh tarragon leaves, chopped
  • 2 tablespoons olive oil
• For the Orange Miso Curry:
  • 1 tablespoon yellow curry paste (Thai)
  • 2 tablespoons white miso paste
  • 1/4 cup fresh orange juice
  • Zest of 1 orange
  • 1 tablespoon mirin
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 lime, juiced
• For the Quinoa:
  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1/2 cup cherry tomatoes, halved
  • 1/2 fennel bulb, thinly sliced
  • 2 tablespoons fresh mint, chopped
  • 2 tablespoons fresh chives, chopped
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Recipe created by Chef Gabriel, from Iron Creek Bay Restaurant in Tassie