Salmon with avocado and quinoa paste

Salmon with avocado and quinoa paste

I am a river child and I like to eat fish whenever possible. Today I decided to take a look at the seafood delicacies and prepare a food that is relevant for today. I invented my recipe without complying with certain frameworks or rules and as never successfully from the first time. The emphasis is not so much on the fish as on the garnish.

Regarding this dish, I will tell you that the fish turned out very tasty. As preparation, no preparation is required, and the combination between crunchiness and juicy is impressive.

Don’t worry that the recipe lacks fresh salad, because quinoa with tomatoes successfully replaces it as a fresh addition, and the snack / modern word dip / from avocado is obtained with a light and creamy consistency.

Necessary products for 2 servings:

250g salmon, salt for flavoring

For the avocado snack:

1 avocado
1/2 lemon
20g raw walnuts
1 clove garlic
salt, dill

For cinema:

100g quinoa
1 tomato
salt, parsley

Method of preparation:

As this fish is oily and heavy when roasting, it is not necessary to use fat.
Take a frying pan, heat on the stove and put the pre-seasoned fish with salt.
Bake on both sides until golden brown.

Avocado:

Cut it in half lengthwise and scoop out the inside with a spoon. For this purpose, use a well-ripened avocado to make it easier to “peel” from the peel. I set the avocado peels aside and later used them to put off the finished snack.
To it you add chopped or crushed walnuts. I cut mine with a knife and left them larger.
Add the remaining products and mash them in a bowl.

Quinoa:

The water-quinoa ratio is 2: 1 in favor of water. Put water on the stove and bring to a boil. Pour the quinoa and cook for about 15 minutes.
About 100 g of cooked product is obtained from 100 g of quinoa.
When it is ready, add the pure butter and finely chopped tomatoes and parsley. Season with salt and veil.