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Print Recipe
Cook Time 45 minutes
Servings: 2
Course: dinner, Fish, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 450 g skin-on salmon cut into 2 fillets
  • 1 tbsp sugar
  • Zest of 2 limes
  • 180 ml extra-virgin olive oil plus 2 tsp
  • 60 ml red wine vinegar plus 2 tsp
  • 2 garlic cloves
  • 6 white anchovies
  • 1 tbsp chilli flakes
  • 1 cup basil packed
  • 1 cup parsley packed, plus ¼ cup extra
  • 2 cups cooked quinoa
  • 1 cup diced cucumber
  • 2 fried eggs

Method
 

  1. Combine sugar, 2 tsp salt and lime zest. Rub over salmon and refrigerate for 1 hour. Rinse and pat dry.
  2. Blend olive oil, vinegar, garlic, anchovies, chilli flakes, basil and parsley until almost smooth. Season and set aside.
  3. Preheat oven to 110°C. Roast salmon for 15–25 minutes, depending on doneness.
  4. Mix quinoa, cucumber, remaining parsley, oil and vinegar. Season to taste.
  5. Serve salmon over quinoa, top with a fried egg and spoon over salsa verde.