Seared Salmon with Merquén Crust and Quinoa Salad

Featured by Matetic Winery in the International Wine Club.

Ingredients

1 1/2 pounds sushi-grade salmon fillet, cut into six
1-inch-thick portions
2 - 3 TBSP olive oil

Crust
1 TBSP dried coriander seed
1 TBSP coarse-grain sea salt
1 TBSP Etnia Merquén
Smoked Chili

Quinoa Salad
1 cup of white Quinoa
1/2 Cup of finely chopped celery
1 red onion finely chopped (about 3/4 cup)
2 tsp finely diced red bell pepper
2 medium tomatoes, diced
2 TBSP finely diced banana chili peppers
1 TBSP of mint fine julienne
1 tsp of lemon zest
2 TBSP of Etnia Olive Oil with Merquen
3 TBSP of fresh squeeze lemon juice
Salt and pepper, to taste
1 TBSP coarse-grain sea salt
1 TBSP Etnia Merquén Smoked Chili

Instructions

Grind the coriander seed. Put the cooked quinoa in a bowl and mix with the chopped celery, chopped red onion, diced red bell pepper, tomatoes, diced banana chili peppers, chopped cilantro leaves, mint julienne and lemon zest. Mix Etnia Merquén Olive Oil, lemon juice, salt and pepper and add to the quinoa mixture. Reserve.

Heat olive oil in a large nonstick skillet over medium-high heat. Cook salmon, about 3 minutes. Turn fish and continue cooking until crisp on both sides, another 3 to 5 minutes, or until almost cooked through. Mix Etnia Merquén Smoked Chili, with sea salt and ground coriander. Dip one flat side of each salmon piece in the coriander mixture to coat well. Serve the salmon over the quinoa salad. Serve immediately.



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