Sesame Crusted Salmon & Quinoa⁠

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Flavours of warming ginger, nutty sesame, freshness from the coriander….mmmm.

Serves 2⁠


2 salmon fillets (220g total), pat dried with a paper towel⁠

120g white, black & red quinoa seed mix

120g frozen edamame beans, rinsed in a strainer under some warm water⁠

50g chopped carrots 🥕 , diced finely⁠

1 shallot 🧅 , diced finely⁠

2 tbsp dark soy sauce⁠

1 tbsp white wine vinegar⁠

1 tbsp maple 🍁 syrup (or honey 🍯)⁠

3-4 tbsp mixed sesame seeds⁠

1.5 tbsp fresh ginger, grated⁠

1/2 mushroom stock cube 🍄

Salt 🧂 ⁠

Drizzle of oil


Toasted sesame oil⁠

Chilli flakes 🌶⁠

Fresh coriander 🌿, finely chopped⁠


For the quinoa⁠

1. Cook the quinoa as per the pack’s instructions. I added the mushroom stock cube to the water that I cooked the quinoa in for extra flavour. Drain, if necessary.⁠

3. Drizzle some oil in a pan over a medium heat and fry off the ginger and shallot for about 3-4 mins until the shallot has softened. I added any chopped coriander stalks in at this stage.⁠

4. Throw in the edamame and carrots and cook for about 3 mins.⁠

5. Add in the soy sauce, white wine vinegar, maple syrup. Stir in and cook for another 2 mins. Check the balance of flavours at this stage and adjust if necessary.⁠

6. Throw in the cooked quinoa and stir until everything is coated and warm.⁠

For the fish⁠

1. Place the salmon fillets flesh down onto a plate of mixed sesame seeds so the flesh is coated evenly. Sprinkle a pinch of salt evenly over the skins.⁠

2. Drizzle some oil in a pan over a medium high heat and when hot, place the salmon fillets skin side down in the pan and cook for about 3 minutes until crisp.⁠

3. Flip the fillets over carefully and cook for 2 more minutes until the salmon is cooked.⁠

To serve, I sprinkled some dried chilli flakes over the warm quinoa, garnished the fish with fresh coriander and drizzled over a little sesame oil for extra nuttiness.

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