Salmon with Moroccan Quinoa and Quail Egg

Salmon with Moroccan Quinoa and Quail Egg

Salmon with Moroccan Quinoa and Quail Egg

8 out of 10 points. A delicious and harmonious dish of juicy fish, garnished with lemon-mint quinoa with fennel and flavored spicy pistachio salt.

Cooking 50 min.

4 servings


  • 300 g quinoa or couscous
  • 1 canned lemon or 1/2 regular lemon
  • 2 tbsp pistachios
  • 1 tsp cumin (cumin)
  • 1 fennel, cut into thin slices, save herbs
  • a handful of pitted olives
  • 1/2 bunch of mint, finely chopped leaves
  • 1/2 bunch of parsley, finely chopped leaves
  • juice of 1 lemon
  • extra virgin olive oil
  • 4 quail eggs
  • 600 g salmon fillet
  • 2 tbsp pink or regular harissa + a little more to serve


  1. Put quinoa in boiling salted water, add canned (or regular) lemon and cook following package directions.
  2. Fry the pistachios with cumin in a dry frying pan until golden brown, then crush in a mortar with 1 tbsp. salt - you should get a coarse aromatic salt.
  3. Drain the quinoa and transfer the cereal to a large bowl. Stir in fennel, olives and most of the mint and parsley. Season with lemon juice and a generous portion of olive oil, and season with salt to taste.
  4. Boil the quail eggs for 2 minutes, then cool under running cold water and set aside.
  5. Preheat a large nonstick skillet over high heat. Rub the salmon with the harissa paste.
  6. Place the prepared salmon in the pan, skin side down. Allow it to grill until crisp, then turn over and fry for a few more minutes until the fish is tender. The whole process will take 15-18 minutes.
  7. Place the quinoa on a flat plate, top with the fish cut into large slices, then cut the quail eggs in half. Sprinkle with aromatic salt, leftover herbs and fennel herbs. Serve with a bowl of harissa.