As promised here is the second quinoa recipe featured on the the Chris Evans drive time show on Radio 2. I do not eat fish at all so I will not try it out. Let me know how good it is if you try the recipe out.
You can hear the radio show here
Quinoa-crusted salmon with zesty crème fraiche sauce
by Nick Nairn from Ready Steady Cook
Serves 1
Prep time less than 30 mins
Cooking time 10 to 30 mins
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
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.
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