Chef Peter Agostinelli shares his recipe for his Scottish Salmon with Quinoa Salad & Pomegranate.
6 ounce skin on Scottish salmon filet (4 each)
curry vinaigrette (1 batch)
cooked quinoa (2 cups)
roasted cauliflower florets, cut small (1/2 cup)
toasted Pinenuts (1/4 cup)
golden raisins (bloomed in hot water) (1/4 cup)
mint chopped (2 sprigs)
flat parsley chopped (2 sprigs)
kosher salt (TT)
curry yogurt (1 batch)
pomegranate molasses (4 ounces)
pomegranate, remove seeds and discard rest (1 each)
Season salmon with salt on both sides, In a large non stick sauté pan cook salmon skin side down until skin is crispy, flip salmon over and continue cooking until salmon is medium (or desired temperature).
For the quinoa salad combine cooked quinoa, cauliflower, pine nuts, raisins and herbs. Dress with curry vinaigrette (use as little or as much as you like). Adjust seasoning with salt.
Serve salmon atop quinoa salad with curry yogurt, pomegranate molasses and seeds.
madras curry powder (4 teaspoons)
water (2 teaspoons)
10% blended olive oil (1/2 cup)
cider vinegar (2 tablespoons)
minced garlic (1/2 teaspoon)
salt (1/2 teaspoon)
ground black pepper (1/4 teaspoon)
Combine curry powder and water and let steep for 10 minutes, then mix with oil and steep for 1 hour.
Strain mixture through coffee filter.
Combine curry oil, vinegar, garlic, salt and pepper.
Greek yogurt (1 cup)
curry vinaigrette (1 tablespoon)
honey (1 tablespoon)