Quinoa-Crusted Salmon with Spicy Orange-Miso Sauce

Chef Ricardo Zarate makes a version of this dish at Picca in Los Angeles. He coats salmon fillets with an extra-crunchy, slightly nutty crust of quinoa, a staple in his native Peru.

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Recipe from Food & Wine Chefs' Easy Weeknight Dinners.
  • Active:
  • Total Time:
  • Servings: 4

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Ingredients

  • 2 tablespoons mirin
  • 2 tablespoons sake
  • 1/4 cup ají amarillo paste (see Note)
  • 2 tablespoons shiro (white) miso
  • 3 tablespoons fresh orange juice
  • 1 teaspoon fresh lime juice
  • Four 6-ounce skinless center-cut salmon fillets
  • Salt
  • Freshly ground pepper
  • 1/2 cup cooked quinoa
  • 3 tablespoons canola oil
  • 1 small cucumber—peeled, seeded and diced

How to make this recipe

  1. Preheat the oven to 400°. In a small saucepan, bring the mirin 
and sake to a boil. Whisk in the ají amarillo paste, miso and 
orange and lime juices and simmer gently, stirring occasionally, 
until thickened, about 20 minutes.

  2. Meanwhile, season the salmon with salt and pepper. Press 
2 tablespoons of the quinoa onto the skinned side of each fillet.
  3. In a large ovenproof nonstick skillet, heat the canola oil. Add 
the salmon fillets, quinoa side down, and cook over high heat 
until the quinoa is browned, about 2 minutes. Transfer the skillet 
to the oven and roast the salmon until almost opaque throughout, 
about 4 minutes.
  4. Using a spatula, carefully transfer the fillets to plates, quinoa 
side up. Spoon the diced cucumber alongside and serve with 
the orange-miso sauce.

Notes

Aji amarillo paste is a spicy Peruvian yellow chile paste. It's available in many supermarkets and online at amazon.com.

Contributed By Photo © Fredrika Stjarne





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