Quinoa-crusted salmon with zesty crème fraîche sauce Recipe

Quinoa-crusted salmon with zesty crème fraîche sauce Recipe

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