Recipe: Cumin roasted salmon and quinoa – Vancouver Sun

Written by

Created by Chef Sarah Stewart of The Lamplighter Public House, this bowl is full of nutritious ingredients like salmon, cauliflower, quinoa and kale.
Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page.
Created by Chef Sarah Stewart of The Lamplighter Public House, also known as “Vancouver’s oldest pub,” this bowl is full of nutritious ingredients like salmon, cauliflower, quinoa and kale.

The dish “bursts with flavours thanks to the sambal butter, pickled vegetables and chutney,” according to Stewart.

The salmon dish is available at all Freehouse Collective locations in Vancouver.

4 oz (114 g) salmon, skin on, seasoned with kosher salt and pepper

1/4 tsp (1 mL) ground cumin

2 tbsp (30 mL) sambal butter — 1 cup (250 mL) unsalted butter and 1/4 cup (60 mL) sambal oelek)

4 oz (114 g) quinoa

1/2 cup (125 mL) black kale, blanched and dressed with citrus vinaigrette

2 cups (250 mL) cauliflower florets

1 1/2 cup (375 mL) olive oil

1/4 cup (60 mL) white wine vinegar

Shallot

2 whole lemons, juice and zest

1/4 tsp (1 mL) crushed red chili flake

1/4 cup (60 mL) pickled cabbage

1/4 cup (60 mL) pickled carrot

1 cup (125 mL) yogurt

1 whole lime, juice & zest

1/4 cup (60 mL) tomato or mango chutney, use your favourite

Cilantro sprigs, to taste

Set your oven to 425 F and once hot, toss your roughly chopped cauliflower florets with kosher salt and place on a pan with 1/2 cup olive oil for 15- to-20 minutes or golden brown. Toss with lemon and reserve.

Start cooking your quinoa. Follow the steps on the package as it varies. Use this same pot with fresh water to blanch your kale at the same time as when cooking the salmon.

To create your citrus vinaigrette, in a small bowl combine 3/4 cup olive oil, white vinegar, small diced shallot, lemon juice to taste, 1/4 teaspoon of lemon zest, salt and pepper. You’ll have extra that can stay in the fridge for days.

In a small bowl combine yogurt, lime juice and zest, season to taste.

Heat a frying pan with olive oil to medium-level heat, sear the salmon skin side down until a crust forms. Flip once and cook until medium doneness, or your preference. Remove from heat, brush with sambal butter. Place a scoop of quinoa in the base of the bowl, top with kale, cauliflower, pickled cabbage and carrots.

Top with salmon, chutney, lime yogurt and cilantro sprigs.

Serves one.

Sign up to receive daily headline news from the Vancouver Sun, a division of Postmedia Network Inc.
A welcome email is on its way. If you don’t see it, please check your junk folder.
The next issue of Vancouver Sun Headline News will soon be in your inbox.
We encountered an issue signing you up. Please try again
Postmedia is committed to maintaining a lively but civil forum for discussion and encourage all readers to share their views on our articles. Comments may take up to an hour for moderation before appearing on the site. We ask you to keep your comments relevant and respectful. We have enabled email notifications—you will now receive an email if you receive a reply to your comment, there is an update to a comment thread you follow or if a user you follow comments. Visit our Community Guidelines for more information and details on how to adjust your email settings.
365 Bloor Street East, Toronto, Ontario, M4W 3L4
© 2022 Vancouver Sun, a division of Postmedia Network Inc. All rights reserved. Unauthorized distribution, transmission or republication strictly prohibited.
This website uses cookies to personalize your content (including ads), and allows us to analyze our traffic. Read more about cookies here. By continuing to use our site, you agree to our Terms of Service and Privacy Policy.

source

Article Tags:
Article Categories:
Food

Leave a Reply

Your email address will not be published.

Shares