Grilled alaska wild salmon tartar on black quinoasalad

Ingredients salad:

• 200 g black Quinoas 
• 10 ml olive oil 
• 1 ripe avocado (preferably from the type„Hass“) 
• 75 ml lemon juice 
• 200 g apple 
• 1 red chili pepper 
• 5 springs of mint 
• salt 

Ingredients fish:

• 50 g red onion 
• ½ bunch of chive 
• 20 g fine capers 
• 20 g coarse mustard 
• 30 ml olive oil 
• 4 alaska wild salmon filets each 125 g
• salt 
• lemon pepper 
• 20 ml lemon juice 

Ingredients garnishing:

• 1 patch pea shoots, alternatively garden cress or watercress 

Preparation time

45 min

Preparation

1. For the salad: Roast the Quinoa with 10ml of olive oil in a pan stirring continuously. Add 300 ml of water bring to boil and let it simmer covered with the stove switched off. Meanwhile remove the stone and the skin from avocado and apples, dice them and drizzle the lemon juice on top. Halve the chili peppers, take out the seeds and chop them finely. Pull off the leaves from the mint stalks and cut them into small pieces. Mix all the ingredients for the salad and season it with salt and lemon juice.
2. For the fish: Chop the onions, the chive and the capers into small pieces. Mix the mustard with 20 ml olive oil. Wash the fish with cold water, let it dry and make 7-8mm deep, crosswise cuts on one surface. Spread the oil on the other side and season with salt and lemon pepper. 
3. Just before serving cook the seasoned side in a very hot grilling pan for 30 seconds and prepare it with the cooked side on the plate. Season the upper side of the fish filet with salt, lime juice, red onion, mustard-oil, chive and capers. Serve together with the quinoa salad and the pea shoots.

Nutritional information

Energy: 720 kcal/3020 kJ
Protein: 38 g
Carbohydrates: 37 g
Fat: 46 g
 

© Alaska Seafood