Ingredients: |
Ingredients: Saffron Quinoa
3 cups quinoa
4 cups water
2 tsp salt
¼ cup olive oil
¼ tsp ground saffron
1 tsp ground cardemom
Sumac Rub
2 tsp fine sea salt
1 tsp freshly ground pepper
1 tsp turmeric
¼ cup sumac powder (reviewers say this is too much/too tart)
Fish
4 fillets of salmon or other fish, each ½ inch thick, about 2 lbs (900 gm) total weight
2 TB olive oil combined with 2 TB lime juice
Green Sauce Topping
¼ cup shelled walnuts, roughly chopped
1 cup (85 g) basil, fresh, roughly chopped
1 cup (85 g) cilantro, fresh, roughly chopped
1 cup (85 g) mint, fresh, roughly chopped
2 cloves garlic, peeled and finely chopped
2 TB lime juice
½ tsp fine sea salt
½ tsp freshly ground pepper
¼ cup olive oil
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Directions: |
Directions:For the quinoa
1. Wash the quinoa and rinse thoroughly in a fine-mesh colander
2. Place all ingredients in a large pot, stir gently for 1 minute to dissolve the salt and bring to a boil. Reduce to low heat, cover and cook for 30 minutes without stirring.
3. Fluff the quinoa with a fork and reserve until ready to serve.
For the fish
4. Mix sumac rub ingredients in a bowl and set aside
5. Arrange fish fillets, skin-side down on a rimmed sheet pan lined with parchment paper. Brush both sides of the fish with the olive oil and lime juice mixture. Sprinkle the sumac rub all over the fish. Cover with plastic wrap. Chill for at least 15 minutes in fridge until ready to cook.
6. Shortly before serving, preheat oven to 450º F. Uncover the sheet pan, place it in the oven and bake for 15 to 20 minutes, until fish is cooked through.
For the sauce
Meanwhile, mix all ingredients for the green sauce and set aside
Assembly
Remove fish from oven. Top each fillet with 1 TB of the sauce. Serve with quinoa |
This recipe for Sumac Baked Fish With Saffron Quinoa is from