Scottish Salmon Recipe

Cook quinoa

Rinse 1 cup quinoa under cold water in a fine mesh sieve until water runs clear. In a medium saucepan, combine rinsed quinoa, 2 cups water or broth, 1 tsp salt and 1 tsp olive oil. Bring to a boil over high heat. Once boiling, reduce heat to low, cover and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork and keep warm.

Sauté aromatics & mushrooms

Heat 1 tbsp extra virgin olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add the minced shallot and sauté 1–2 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant. Add the sliced mushrooms in a single layer and cook without stirring for 2 minutes to develop browning, then stir and cook another 3–4 minutes until golden and their liquid has mostly evaporated.

Wilt spinach & finish

Reduce heat to medium. Add the 4 cups baby spinach (in batches if necessary), stirring until wilted. Stir in 1 tsp lemon zest, 1 tbsp lemon juice, 1 tsp thyme, and season with 1 tsp salt and 1 tsp black pepper. Taste and adjust seasoning. Keep the medley warm on very low heat while you cook the salmon.

Prepare salmon

Pat the salmon fillets dry with paper towels. Season both sides with 1 tsp sea salt and 1 tsp black pepper (split between sides). Bring to room temperature for 10–15 minutes while quinoa finishes if possible.

Sear salmon

Heat 2 tbsp olive oil in a heavy skillet (cast iron preferred) over medium-high heat until shimmering. Place salmon fillets skin-side down and press gently for 10 seconds to prevent curling. Cook skin-side down undisturbed for 4–5 minutes, until the skin is crisp and the cooked portion has moved about two-thirds up the side. Spoon 1 tbsp melted butter over the top, then flip carefully and cook flesh-side for 1–2 minutes for medium (cook longer if you prefer well-done). Remove from skillet and let rest 2 minutes. If fillets are thicker than 1 inch, add 1–2 minutes flesh-side or finish in a 400°F (200°C) oven for 3–4 minutes.

Divide the fluffed quinoa between two plates, forming a shallow bed. Spoon the warm spinach & mushroom medley on top of the quinoa or to the side. Place a seared salmon fillet on each bed. Sprinkle with chopped fresh parsley and a pinch of flaky sea salt if desired. Serve immediately with lemon wedges on the side for squeezing over the fish.