The oven baked salmon is a common dish in the Scandinavian cuisine. This time I have made it a bit crispy after garnishing it with Panko crumbs and sesame seeds. This is an easy way to add both crunchiness and taste to the salmon. I have served the salmon with roasted broccoli and quinoa. The creamy sauce has a taste of chilli.
Ingredients (4 pers.):
- 1 1/2 tbsp white sesame seeds
- 1 1/2 tbsp black sesame seeds
- 1/3 cup Panko crumbs
- 3 tbsp canola oil
- 1.2 lb skin free sustainable salmon
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lb broccoli
- 1 tbsp olive oil
- 1/4 tsp salt
- pinch of black pepper
- 1 1/2 cup quinoa
- 1/2 lemon
- 1 cup sour cream
- 1/2 tbsp Sriracha
- pinch of salt
Pre heat the oven to 425ºF.
Mix together sesame seeds, Panko and oil in a small bowl. Place the salmon in an ovenware and flavor with salt and black pepper. Spread the sesame and Panko mixture over the salmon.
Clean the broccoli in pouring water and cut into small bunches. Use the broccoli stems as well. Spread out the broccoli around the salmon in the same ovenware. Add oil, salt and black pepper to the broccoli.
Place the ovenware in the oven for approximately 15 minutes, or until the salmon is ready and the broccoli starts to get some color.
Prepare in parallel the quinoa by following the instruction on the packaging.
Prepare the sauce with mixing sour cream and Sriracha in a small bowl. Add a pinch of salt.
The dish is now ready to served. Add some slices of lemon on each plate.