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Quinoa Crusted Salmon with Olive Tapenade

Serves 4
Salmon fillets are coated in quinoa and sautéed in olive oil to form a crunchy crust. Make your own Tapenade, or buy one from the Meze bar.

Ingredients:

  • Quinoa Salmon:
  • 4 (6 oz.) salmon fillets, skin and pin bones removed
  • Salt and pepper
  • 2/3 cup quinoa, unrinsed and uncooked
  • 2 Tbsp Metropolitan Market olive oil
  • Olive Tapenade:
  • 1/2 cup pitted black or green olives, chopped
  • 1/2 cup chopped roasted and peeled red peppers (drain on paper towels if from a jar)
  • 1/2 cup Metropolitan Market extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 3 Tbsp parsley, chopped
  • 1 tsp garlic, minced
  • Salt, to taste

Directions:

  1. In a bowl, combine all ingredients for Olive Tapenade, taste and adjust seasoning with salt. Set aside, covered and chilled if made ahead. 
  2. Season salmon fillets with salt and pepper. Evenly sprinkle the dry quinoa onto a baking sheet. Press both sides of each salmon fillet in quinoa.
  3. Heat olive oil in a large skillet over medium heat. Add fillets and cook, turning once, until golden brown and cooked through; 10 minutes for 1-inch thick fillets. 
  4. To serve, spoon olive vinaigrette over fillets. Serve with crusty French bread.

Ratings and Reviews

“The quinoa adds a nice crunchy and nutty crust on the outside of the salmon. delicious!”

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