Crusted Salmon Fillet with White Quinoa, Crispy Kale & Pesto Oil

Boneless salmon fillets baked with a CHEF® Fermented Pepper Paste crust, served on a fragrant white quinoa and garnished with crispy salted kale chips and pesto oil
Product: CHEF® Black Garlic Paste, CHEF® Fermented Pepper Paste, CHEF® Liquid Concentrate Fish

Serves: 10

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

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

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

Chef Tips

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


CHEF Black Garlic Paste

Developed through a fermentation process, fresh garlic is transformed to create a sweet and rich garlic flavour to use at any stage of the cooking process.

CHEF Fermented Pepper Paste

CHEF Fermented Pepper Paste has a well-balanced aromatic flavour of pepper and fermented notes. Fermented Pepper paste is powerful in taste and thus provides a high yield. It is extremely versatile across many applications.

CHEF Fish Liquid Concentrate

Intense natural and authentic taste of fish. Perfect for all seafood dishes.
Bring your culinary creations to life
Cut down preparation time and costs in the kitchen without compromising on quality.