Salmon with Watercress Quinoa Crust
8 September 2019
Delicious served with new potatoes and seasonal vegetables
150g watercress, chopped
75g pecans, chopped
1 tbsp Dijon mustard
1½ tsp LoSalt
100g dried cranberries
1.2kg side salmon
1. Preheat the oven to 200oC, gas mark 6. Line a large baking
tray with parchment.
2. Cook the quinoa in boiling water for 15 minutes. Drain well and
cool under cold water. Mix with the watercress, pecans, mustard,
LoSalt and cranberries, season with black pepper.
3. Place the salmon on the prepared try, skin side down. Press the
quinoa mix over the flesh and roast for 40 minutes until just coked
throughout. Serve with new potatoes and seasonal vegetables.
Prep: 20 minutes
Cook: 40 minutes