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”
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”
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.
