Quinoa Crusted Copper River Salmon with Chrysanthemum

Quinoa Crusted Copper River Salmon with Chrysanthemum

Love coming to L.A. during the summertime because of the bounty of produce. Going to the farmers markets you fine so many different ingredients from all over the world that is grown right here in California. Because of the great climate and the wonderful farmers that have proven they know how to grow and what to grow.  Each farmer takes the initiative to find either one or two things or many things and specialize in just those things, and they become experts in growing and a lot of the times get the natural or heirloom seed of that ingredient which is nothing like you find in the supermarkets.  For a chef it really is inspiring to get to work with all of these bread ingredients, that's why you see so many chefs and restaurants at the farmers market week in and week out.  Here is a dish with copper river salmon with some leftover quinoa and fresh peas with a red pepper dashi romesco.  Here is the recipe I hope you enjoy

1 lb of Copper river salmon cut into 4- 4 oz pieces

1 cup of cooked quinoa 

2 tbsp of whole coriander seed coarsely crushed

3 tbsp of olive oil 


Red Pepper Dashi

3 whole roasted red peppers

1/2 onion sliced

1 1/2 tsp of chopped ginger

3 garlic cloves chopped

1/2 cup of sake 

1/4 cup of marcona almonds

1 large red jalapeño sliced (with seeds)

2 cups of dashi or chicken stock

3 tbsp of butter

1 tbsp of grape seed oil

salt to taste


1 cup of fresh peas blanched

1 bunch of broccolini stems removed

1 cup of maitake mushrooms cut in half

1 bunch of chrysanthemum greens stems removed

1 tbsp of sesame oil

1 tsp of chopped ginger

1 tbsp of butter


1 persian cucumber shaved thin

1/4 cup of rice wine vinegar 

1/4 tsp of salt

4 red radish sliced thin

2 limes juiced 

1 tsp of salt

micro cilantro


For the Red Pepper Sauce,

In a medium sauce pot on medium high, add grape seed oil, jalapeños, onions, and ginger.  Cook for 3 minutes and then add chopped garlic, marcona almond, and roasted peppers. Cook for 2 more minutes then deglaze with sake.  Reduce until there is very little sake left and then add the dashi or stock.  Cover and cook for 15 minutes.  Then transfer to a blender and puree until smooth.  Add the butter to the blender until smooth.  Adjust the seasoning with salt and set aside to keep warm.

Place sliced cucumbers in a small bowl with salt and vinegar.  Set aside for later. In another bowl add sliced radishes with limes juice and salt.  Set aside for later.

For the vegetables,

In a large saute pan on medium heat add sesame oil, ginger, and maitake mushrooms.  Cook for 3 minutes and then add broccolini.  Cook for another 2 minutes and then add the chrysanthemum and peas.  Cook for another 2 minutes then finish with salt, pepper and butter.  Set aside and keep warm.

For the salmon,

in a small bowl mix coarse ground coriander seeds and quinoa.  Drizzle salmon fillets with 2 tbsp of olive oil.  Season with salt on both side of the fillet.  Then on the fillet side add a layer of the quinoa mixture.  Then in a non stick pan with the remaining olive oil place the salmon quinoa side down into the pan on medium low heat.  Cook for 6-7 minutes on that one side. Meanwhile take a ladle of the sauce down on the plate.  Add the vegetables on top of the sauce.  Then flip the salmon over and let it sit in the pan for 20 seconds then take out and place on top of the vegetables.  Finish the dish with pickled cucumber and radishes.  Top with micro cilantro, serve and enjoy!


Back to blog

Leave a comment