Salmon Cutlet in Marinade with Quinoa and Orange

Ingredients

• 4 salmon cutlets (pre‑cooked, about 180 g each)
• 0.5 tsp sambal oelek
• 2 tbsp olive oil
• Salt
• 2 tbsp butter
• 2 finely chopped shallots
• 250 g peeled quinoa
• 2 untreated oranges (juice and zest)
• 400 ml Vegetable broth
• 2 star anise
• 2 red peperoncini (sliced into rings)
• 2 untreated oranges
• 1 handful purslane (or arugula for garnish)
• 2 tbsp olive oil (for drizzling)

Instructions

1. 1.

   Mix all marinades, brush both sides of salmon with it and let rest about 10 minutes. Preheat oven to 80°C fan‑forced and warm a tray. Heat a skillet or grill pan. Season salmon with salt and sear each side for about 2 minutes over medium heat. Transfer to the preheated tray in the oven and bake for about 20 minutes until cooked through.

2. 2.

   In a pan, melt butter, add shallots and sauté until translucent. Add quinoa, stir briefly, then deglaze with orange juice. Pour in vegetable broth, add star anise and peperoncini, and simmer for 15 minutes, stirring occasionally. Slice the remaining oranges into segments and fold into the quinoa. Plate salmon over the quinoa, garnish with purslane, drizzle with olive oil, and serve immediately.