10 x 150g salmon fillet portions
150g CHEF Fermented Pepper Paste
45g CHEF Black Garlic Paste
2 tbsp sesame oil
2 tbsp sesame seeds
1 cup panko breadcrumbs
2 cups white quinoa
11ml CHEF Chicken Style Liquid Concentrate
+ 360ml warm water
¼ cup olive oil
2 tbsp black mustard seeds
2 tbsp fennel seeds
2 large shallots, finely diced
2 tbsp fresh ginger, gated
2 tbsp lemon zest, finely grated
1 bunch kale leaves
2 tbsp olive oil
25g CHEF Fermented Pepper Paste
½ cup pesto oil or green basil oil
Arrange the salmon fillets skin side down on a lined baking tray. Combine the CHEF Fermented Pepper Paste, CHEF Black Garlic Paste, sesame oil, seeds and panko crumbs.
Divide the paste between the fillets and spread evenly over the top. Allow to marinate for 1 – 2 hours.
Meanwhile, combine the CHEF Chicken Style Liquid Concentrate, water and rinsed quinoa in a large saucepan, bring to the boil then cover and reduce heat to its lowest. Cook for 12 -15 minutes until the liquid has evaporated and grains are tender. Allow to cool.
Heat the oil and sauté the mustard seeds, fennel seeds, shallots, and ginger until soft and fragrant. Add the cooled quinoa and stir-fry for 3-4 minutes until free flowing and hot.
Toss the rinsed kale leaves with the oil, CHEF Fermented Pepper Paste and sea salt and bake for 4-5 minutes in a moderate oven until crispy and dark green.
Grill the salmon for 8-10 minutes or until just cooked through the centre and the crust is set.
Plate the crusted salmon fillets on the fragrant quinoa and top with the crispy kale leaves. Drizzle with swirls of pesto oil.
Try this with other fish varieties.
This crust also works well on lamb racks or spread over chicken breasts.
Spice up the quinoa with a few tablespoons of CHEF Fermented Pepper Paste and serve with any grilled meat or seafood or use as a tasty side dish.