Sep 24 2026
Restaurants›Caldo Verde›Scottish Salmon* Recipe

Scottish Salmon* Recipe

Inspired by Caldo Verde
Time1h
Serves4

broccoli quinoa kibbeh, pepitas, labneh, charmoula

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Ingredients

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For the Broccoli Quinoa Kibbeh

For the Pepitas

For the Labneh

For the Charmoula

For the Scottish Salmon

Method

Prepare the Kibbeh

  1. 1

    Cook Quinoa

    Rinse quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let cool.

  2. 2

    Blanch Broccoli

    In a pot of boiling water, blanch broccoli florets for 2-3 minutes. Drain and chop finely.

  3. 3

    Mix Ingredients

    In a bowl, combine cooked quinoa, chopped broccoli, onion, garlic, cumin, coriander, salt, pepper, and olive oil. Stir in toasted pine nuts.

  4. 4

    Shape Kibbeh

    Form the mixture into small patties or balls. Set aside.

Prepare the Pepitas

  1. 5

    Toast Pepitas

    In a skillet over medium heat, combine pepitas, olive oil, salt, and smoked paprika. Toast for 5-7 minutes or until golden brown. Set aside.

Prepare the Labneh

  1. 6

    Make Labneh

    In a bowl, mix Greek yogurt with salt. Place a cheesecloth over a strainer and pour the yogurt mixture in. Let it drain for at least 2 hours in the refrigerator.

  2. 7

    Serve Labneh

    Drizzle with olive oil before serving.

Prepare the Charmoula

  1. 8

    Mix Charmoula

    In a bowl, combine parsley, cilantro, garlic, cumin, paprika, lemon juice, olive oil, and salt. Mix well and set aside.

Cook the Salmon

  1. 9

    Prepare Salmon

    Preheat the oven to 400°F (200°C). Season salmon fillets with olive oil, salt, and pepper.

  2. 10

    Bake Salmon

    Place the salmon on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until cooked through. Top with lemon slices before serving.

Assemble the Dish

  1. 11

    Serve

    On a plate, layer the broccoli quinoa kibbeh, top with cooked salmon, sprinkle with toasted pepitas, and drizzle with labneh and charmoula.

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