Mediterranean Herb-Crusted Salmon with Quinoa Pilaf and Zesty Lemon-Garlic Aioli 🌊🍽️
Indulge in a flavorful, gluten-free Mediterranean Herb-Crusted Salmon with Quinoa Pilaf and Zesty Lemon-Garlic Aioli recipe. Experience an advanced level of culinary delight with this exquisite Israeli lunch dish, perfect for impressing guests and elevating your cooking game. Try it today and discover a symphony of mouthwatering flavors and textures that will keep you coming back for more!
Allergens
Fish (Salmon), Egg (Aioli), Tree Nuts (Pine Nuts)
Ingredients
- Fresh Salmon Fillet (2 portions, skin
- on) Fresh Herb Mix (Parsley, Dill, Basil) Quinoa (1 cup, rinsed) Chicken or Vegetable Broth (2 cups) Olive Oil Lemon Garlic Egg Yolk (1 large) Mayonnaise Capers Kalamata Olives Pine Nuts Fresh Ground Black Pepper Salt
Instructions
- Prepare fresh herb mix by finely chopping parsley, dill, and basil. Set aside.
- Rinse quinoa in cold water until the water runs clear, then cook with chicken or vegetable broth according to package instructions.
- Preheat oven to 400°F (205°C). Season salmon fillets with salt and pepper, then brush with olive oil. Press herb mix onto both sides of each salmon fillet, ensuring an even coating.
- Place salmon on a parchment lined baking sheet and bake for 15 20 minutes or until cooked through.
- Prepare zesty lemon garlic aioli by combining egg yolk, mayonnaise, minced garlic, lemon juice, salt, and pepper in a bowl. Whisk vigorously until emulsified.
- Assemble dish: Spoon quinoa pilaf onto plates, top with herb crusted salmon fillets, drizzle aioli over the fish, and garnish with capers, Kalamata olives, and pine nuts. Serve immediately.
Chef’s Insight
The combination of flavors and textures in this dish creates a truly satisfying culinary experience. Don't be afraid to experiment with different herbs or add additional ingredients like roasted vegetables or grilled lemon slices.
Notes
Feel free to add additional herbs or spices to personalize this recipe to your taste preferences.