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.
- 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
- Put quinoa in boiling salted water, add canned (or regular) lemon and cook following package directions.
- 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.
- 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.
- Boil the quail eggs for 2 minutes, then cool under running cold water and set aside.
- Preheat a large nonstick skillet over high heat. Rub the salmon with the harissa paste.
- 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.
- 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.