Salmon with Watercress & Quinoa Crust
- Prep: 20 minutes
- Cook: 40 minutes
- Serves: 8-10
To serve 4, simply halve the crust ingredients and press onto 4 salmon fillets and cook for 20 minutes.
INGREDIENTS
- 150g quinoa
- 150g watercress, chopped
- 75g pecans, chopped
- 1 tbsp Dijon mustard
- 1½ tsp LoSalt
- 100g dried cranberries
- 1.2kg side salmon
To serve: new potatoes and seasonal vegetables
METHOD
- Preheat the oven to 200oC, gas mark 6. Line a large baking tray with parchment.
- Cook the quinoa in boiling water for 15 minutes. Drain well and cool under cold water. Mix with the watercress, pecans, mustard, LoSalt and cranberries, season with black pepper.
- Place the salmon on the prepared tray, skin side down. Press the quinoa mix over the flesh and roast for 40 minutes until just coked throughout. Serve with new potatoes and seasonal vegetables.
