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Quinoa-crusted salmon with zesty crème fraîche sauce

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Nick Nairn

From Ready Steady Cook

Method


  1. Preheat the oven to 200C/400F/Gas 6.

  2. For the salmon, roll the salmon in the quinoa, pressing the quinoa into the salmon to coat all over.

  3. Heat the oil in a small ovenproof frying pan and fry the salmon for 2-3 minutes on each side, or until the crust is lightly golden-brown.

  4. Transfer to the oven and cook for 6-8 minutes, or until cooked through. Remove from the oven and squeeze over the lemon juice.

  5. For the sauce, heat the crème fraîche and mustard in a small pan and stir until smooth and well combined.

  6. Stir in the parsley and lemon juice and season, to taste, with salt and freshly ground black pepper.

  7. To serve, place the salmon onto a serving plate and pour over the sauce. Garnish with lemon wedges.

Ingredients

For the salmon

  • 150g/5½oz salmon fillet
  • 55g/2oz quinoa
  • 1 tbsp olive oil
  • ½ lemon, juice only

For the sauce

  • 90ml/3fl oz crème fraîche
  • 1 tbsp Dijon mustard
  • 1 tbsp chopped fresh parsley
  • ½ lemon, juice only
  • salt and freshly ground black pepper
  • lemon wedges, to garnish

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Quinoa-crusted salmon with zesty crème fraîche sauce

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