Serves: 10
Salmon
10 x 150g salmon fillet portions
½ cup CHEF® Fermented Pepper Paste
2 tablespoons CHEF® Black Garlic Paste
2 tablespoons sesame oil
2 tablespoons sesame seeds
1 cup panko breadcrumbs
Quinoa
2 cups white quinoa ½ cup
CHEF® Fish Liquid Concentrate + 2½ cups water
¼ cup olive oil
2 tablespoons black mustard seeds
2 tablespoons fennel seeds
2 large shallots, finely diced
2 tablespoons grated fresh ginger
2 tablespoons finely grated lemon zest
Kale
1 bunch kale leaves
2 tablespoons olive oil
1 teaspoon CHEF® Fermented Pepper Paste
sea salt
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® Fish 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, ginger and lemon zest 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.
Bake 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
