Ingredients
- 2 ea, 8 oz pieces Alaskan wild salmon
- 8 oz red quinoa
- 4 oz goats milk yogurt (Fossil Creek)
- 1 oz extra virgin olive oil
- ½ tsp vanilla salt
- ½ tsp ground Szechwan peppercorn
- 10 ea olives
- 2 cups vegetable stock (or any stock of choice)
- 1 cup small English cucumber, diced
- 1 ea carrot
- 1 ea celery rib (reserve celery leaves for garnish)
- 1 ea bay leaf
- 1 tbsp sea salt
- 1 ea grapefruit
- 1 tsp grapefruit zest
- 3 ea green onions (scallions)
Preparation
Preheat oven to 400 degrees.
In a small saucepan, make vegetable stock by placing green onions, carrot, celery, bay leaf and half of the sea salt with 4 cups of water. Bring liquid to a quick boil and then simmer for 15 minutes.
In a small baking pan, place red quinoa in oven for 10-15 minutes until quinoa is lightly toasted. Add the toasted quinoa to the vegetable stock, cover, and continue to simmer till quinoa is fully bloomed and tender.
While quinoa is cooking, in a small mixing bowl, mix yogurt, diced cucumber, grapefruit zest and half vanilla salt. Refrigerate and reserve mixture for later.
Cut away all the skin of grapefruit, exposing the flesh. With a small paring knife, cut out segments of grapefruit and set aside in a small bowl for garnish. If your choice of olive has not been pitted, press the olives with palm of your hand and crush the olive, exposing the pit and remove. Set aside.
Season both pieces of salmon on both sides with salt and pink peppercorn. Heat a medium sauté pan on high. When hot, add half teaspoon of olive oil and gently place the salmon flesh side down in pan and cook till flesh is golden brown. Flip fish over and place in 400 degree oven and cook to desired temperature.
To finish, scoop warm quinoa on plate. Top with pan-seared salmon. To garnish, top salmon with cucumber yogurt, grapefruit segments, crushed olives, remaining vanilla salt and celery leaves. Drizzle remaining olive oil and serve.
Recipe courtesy of Executive Sous Chef Akos Szabo | M Concepts
