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Fennel and Lemon Salmon with Quinoa Pilaf

Fennel and Lemon Salmon with Quinoa Pilaf
Fennel and Lemon Salmon with Quinoa Pilaf

Preparation time: 15 minutes

Baking time: 20 minutes

Serves: 2

Preparing salmon and quinoa is simpler than you might think with the Starfrit kitchen accessories. The Rock Stainless Steel cookware is used to cook salmon and quinoa to perfection!
See video Fennel and Lemon Salmon with Quinoa Pilaf

Ingredients

FENNEL AND LEMON SALMON

  • 2 salmon filets without skin (approx 200g each)
  • 1 fennel
  • Juice of 1 lemon
  • Grated Parmesan
  • Salt / pepper

CHIVE BUTTER

  • 1 French shallot, finely chopped
  • 1/3 cup white wine
  • ½ cup cream
  • ¼ cup butter, cut into cubes
  • ½ lemon (juice)
  • 10 chives, chopped

QUINOA PILAF

  • 1 French shallot, sliced
  • 1 cup quinoa (3 colors), rinsed and strained
  • 1 garlic clove (with skin)
  • 2 cups chicken broth
  • Lemon zest, to taste
  • Parsley
  • Vegetable oil 
  • Salt / pepper

Directions

FENNEL AND LEMON SALMON

  1. Heat oven to 400°F / 204 °C.
  2. Cut fennel in half. With the Pro Mandoline, cut into thin slices.
  3. In a large frying pan (The Rock Stainless Steel 10" fry pan), melt butter and cook fenil until brown.
  4. Pour lemon juice, add salt & pepper to taste.
  5. Remove from heat and let stand while preparing salmon.
  6. In a fry pan on medium - high heat, place salmon filets and cook for 3 minutes on each side.
  7. Place in oven for an additional 5 minutes.

CHIVE BUTTER

  1. Pour wine in a small The Rock Stainless Steel saucepan, add shallots and cook on low-medium heat stirring constantly until there is no more liquid.
  2. Pour cream and reduce by half, stirring constantly. Remove from heat.
  3. Add butter, one square at a time, and mix well between each square.
  4. Add lemon juice, chive and salt to taste.

QUINOA PILAF

  1. Put one tablespoon of oil in a small The Rock Stainless Steel saucepan and cook shallots until transparent.
  2. Add quinoa and garlic, continue cooking for 5 minutes stirring constantly. Add chicken broth, bring to a boil and reduce heat to a minimum, cover and cook for 5 minutes.
  3. Remove from heat and add lid until ready to serve.
  4. With a fork, seperate quinoa seeds, add parsley and lemon zest and serve.
  5. Put quinoa into 2 plates and salmon on top.
  6. Place fenil on side, decorate with Parmesan cheese.

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