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Seed-Crusted Salmon With Parsley Mash and Quinoa Salad Recipe

by   |   April 1, 2015   |  
If you have one salmon recipe if you weekly rotation, this seed-crusted marvel should be it! So easy to make, so elegant to serve, it's a super healthy dish - the salmon is packed with healthy Omega-3 fats which are boosted by the nutritious seeds. We served it with a nutrient combo of quinoa, peppers and tomatoes, and creamy mashed potatoes.

Prep Time:
Cook Time:
Total Time:
Yield: 4 servings

Seed-Crusted Salmon With Parsley Mash and Quinoa Salad Recipe

For the Salmon
  • 4 salmon fillets or steaks, skin removed
  • 2 tbsp. olive oil
  • 3 tbsp. salted butter, room temp
  • 2 tbsp. salted butter, melted and warm
  • Juice of ½ lemon
  • ¼ cup white wine
  • 2 tbsp. olive oil
  • 1y ½ tbsp. flour (for a gluten-free version, use 1 tbsp. cornstarch
  • 1 tsp. sesame seeds
  • 1 tsp. poppy seeds
  • 1 tsp. chia seeds
  • 2 tsp. celery seeds
  • Salt
  • Fresh ground pepper

For the Parsley Mash
  • 2 lbs. Russet potatoes
  • 2 tbsp. butter
  • ¼ cup skim milk
  • 2 tbsps. Fresh chopped parsley
  • Salt and pepper to taste

For the Quinoa Salad

Directions for the Salmon
  1. Arrange the salmon steaks on a large plate.
  2. In a large bowl, mix the butter, 2 tbsp. olive oil, flour (or corn starch), seeds, salt and pepper.
  3. Dredge the salmon pieces on the mix, one side only. Arrange back on the plate and take to the fridge for about 15 minutes.
  4. 8Heat up a large non-stick skillet over medium heat, coat with 1 tbsp. of olive and add the salmon, seed-side down first. Cook until it’s lightly golden, about 2-3 minutes, then flip and finish cooking. Be careful not to overcook the salmon – a food thermometer is the best way, salmon is done at 140/145°F.
  5. Mix the butter with the lemon juice and wine and drizzle over the salmon once plated.

Directions for the Parsley Mash
  1. Boil the potatoes in water and salt until tender. Drain, return to the pot, and add the butter and milk and mash with a potato masher. Season with salt and pepper, mix in the parsley and reserve warm.

Directions for the Quinoa
  1. Fill a medium pot with water and bring to a boil. Add the quinoa and boil for about 20 minutes. Strain under cold water using a fine strainer. Set aside to cool.
  2. Once cooled down, mix the quinoa with the onions, tomatoes, peppers, lemon juice, balsamic, and season with salt and pepper. Reserve in the fridge or at room temperature.
  3. Serve each salmon fillet on top of a good serving of mashed potatoes, drizzled with the white wine sauce and with a side of quinoa salad.

This recipe is found in:
Recipes by Ingredient: Seafood Recipes
Recipes by Course or Meal: Main Courses
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