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Salmon cooked in salt and black quinoa salad

Healthy and nutritious, salmon, quinoa and aromatic herbs fill your kitchen with pleasant aromas

Pink salmon is one of the most popular fish in our pantry, being Alaska one of the largest suppliers of wild salmon in the world. Such is the fishing tradition in this area, that the city of Ketchikan has been proclaimed world capital of salmon, and salmon appears illustrated in postcards, signs and buses.

Baked, grilled, smoked, tartar, papillote, marinated, or in salt, salmon can be cooked in many ways. Cooking fish in salt started in the villages bordering the Dead Sea. The benefit of doing this is that the salt hardens when heated in the oven allowing the fish to preserve all its juices. Besides this, cooking it this way is very simple to prepare.

However, not only salmon loins are eaten, since its eggs, also called ikura, are often marinated in salt and used in Japanese culture to crown maki sushis.

From Peru, Quinoa is one of the most complete superfoods in the world. White, yellow, red and black quinoa, are the main types of this Inca cereal, being the black quinoa, the grain that contains more antioxidants, iron, calcium, and phosphorus.

Dill, fennel and avocado, give our ingredients lots of aroma and appetizing flavors.

How to Make a “Salmon in Salt and Black Quinoa Salad”

Salmon cooked in salt and black quinoa salad
Salmon cooked in salt and black quinoa salad

Ingredients for 6 people

1 whole salmon of approximately 2 kg

4 kg of salt for baking

1 lemon

1 dill bunch

1 bulb of fennel

For the black quinoa salad

400 g of black quinoa (800 g cooked)

Spinach leaves

2 avocados

Cherry Tomatoes

Whole almonds

For the old mustard vinaigrette

75 ml extra virgin olive oil

25 ml of Sherry Vinegar

1 tablespoon of old mustard seeds

Salt and black pepper

For yogurt and dill sauce

250 g of natural Greek yogurt

1 teaspoon of Dijon mustard

Chopped dill

1 spoonful of extra virgin olive oil

Salt and black pepper

Directions

For salmon in salt

Buy a piece of salmon of approximately 2 kilograms without visceras, but with its scales so that later it is easier to remove the skin when it finishes cooking.

In the baking pan, create a base of baking salt. Then place on it the fennel, lemon and dill, and lastly the salmon. Finish coating the fish with the salt. Bake for 40 minutes. If the weight is more than 2 kg. or if it is less than this, calculate 20 minutes of cooking per kilo of fish.

Once the time has passed, take it out of the oven, remove the salt with the help of a fork and tablespoon, and carefully, start opening the fish to get rid of the spine and bones.

For the black quinoa salad

Rinse the quinoa to eliminate the bitter taste. Heat two parts of water for each part of quinoa and add a pinch of salt. Once it starts to boil, lower the heat and add the quinoa. Cook for 15 minutes. Once cooked, strain and cool quickly.

Cut the avocados into large pieces, the cherry tomatoes in half and the leaves of whole spinach.

For the old mustard vinaigrette, mix with the help of a stick all the ingredients until emulsified.

Finally, mix the quinoa with the vegetables and the vinaigrette. Finish with chopped almonds.

For the yogurt and dill sauce

Mix all the ingredients together with some chopped dill.

“Harmonies in Flavors and Fragrances” by Juan Muñoz Ramos

“Salmon and quinoa, fennel and dill, almonds and mustard. Oriental fragrances and notes with Mediterranean flavors”

S.Pellegrino y Elyssia Rosé Pinot Noir
S.Pellegrino y Elyssia Rosé Pinot Noir

The S.Pellegrino water expresses a perfect combination thanks to its special and exclusive characteristics. The bubble, thin and creamy, refreshes and contributes to balance the salt and the salmon’s fat.

Then, thanks to its citrus flavor, it enhances the aromas of herbs. The final sensation: pleasant, tasty and fresh. Optimal serving would be in a transparent glass to appreciate the unstoppable sparkling of carbonation.

As for wine: chromatic, elegant and fresh, “Cava Brut Reserva Elyssia Rosé Pinot Noir” served in a Pinot Noir wine glass. Cheers!

Tricks

If you can’t find black quinoa, you can use white or red quinoa.

If you like another type of fish, you can replace the salmon with a sea bream, sea bass or snapper. Remember the cooking time, 20 minutes per kilo of fish.

Autor del artículo
Manu Balanzino
Chef, sumiller y asesor gastronómico. Experto en gestión de Alimentos y Bebidas en el sector de la Hostelería, se encuentra inmerso en labores de asesoramiento a restaurantes en el desarrollo de cartas, vinos, destilados y control de costes. A su vez, asesora a numerosas marcas del sector agroalimentario. Su formación en el sector Servicios comienza en la Escuela de Hostelería de Benalmádena, para posteriormente ampliar sus conocimientos, cursando la "Diplomatura en Gestión de Alimentos y Bebidas" en CIOMijas, y el "Certificado Profesional de Sommelier Internacional" por ESHOB. Manu Balanzino es un apasionado del mundo de la comunicación, y ha fundado el periódico digital de gastronomía, The Gourmet Journal, una publicación referencial del ámbito gastronómico la cual dirige. Además, es colaborador experto en gastronomía en revistas especializadas como Andalucía de Viaje, El Gourmet (AMC Networks International Latin America) y Diario Sur. En radio, conduce el programa "Momentos Gourmets" en COPE y en televisión, colabora en Canal Cocina, RTV Marbella y Fuengirola TV.

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