How to make
Wash the quinoa under running water and strain it well.
Chop the onion and garlic and fry them in the olive oil, heated over medium heat.
Add the cleaned and chopped mushrooms (oyster and field mushroom), bay leaf and chopped leaves from the rosemary sprigs. Stew for 10 minutes.
Add the quinoa, salt, wine and after a minute pour the water. Boil under a lid for 18 minutes over medium heat. The liquid must be completely absorbed, so if necessary, increase the heat a little towards the end of cooking and remove the lid of the pot.
While the quinoa garnish is boiling, prepare the salmon.
Clean it from the bones, if any and rub it with white pepper and a pinch of salt.
Heat a non-stick pan with one or two spoons of olive oil.
Bake the fish fillets with the skin side down for 2-3 minutes or until they aquire a golden color and the skin becomes crispy, then turn them over and bake them, until they're golden on the other side as well. The degree of cooking is according to your taste and the time depends on the thickness of the salmon fillet. I like thicker fillets, so that they remain juicy. I bake them briefly over high heat and the inside remains slightly pink, but not raw.
Spread the sumptuous quinoa with mushrooms in the serving dishes, sprinkle it with a little black pepper and place the baked fish fillet on top.
Garnish with lemon slices and a fresh salad and serve the dish while the fish is warm.
Mushrooms go well with any fish, although we are used to combining them more with meat. They make the taste of the fish stand out more. In combination with quinoa, the dish turns out interesting, healthy and very enjoyable.
The salmon fillet with quinoa is a very tasty dish.
