Scottish Salmon* Recipe

Directions

1. 1

   Prepare the Labneh

   Start by straining the yogurt to make labneh. Place a cheesecloth over a bowl, pour yogurt into cheesecloth, sprinkle with salt, and let it drain in the fridge for at least 4 hours or overnight.

2. 2

   Make the Charmoula

   In a bowl, mix together parsley, cumin, paprika, garlic, lemon juice, olive oil, and salt. Set aside.

3. 3

   Cook the Quinoa

   Rinse quinoa under cold water and cook it according to package instructions. Usually, it’s 1 cup quinoa to 2 cups water. Bring to a boil, then cover and simmer for 15 minutes. Let it cool.

4. 4

   Prepare the Kibbeh

   Blanch broccoli florets in boiling water for 2-3 minutes, then drain and chop finely. In a pan, heat olive oil, sauté onion and garlic until translucent. In a large bowl, combine cooked quinoa, chopped broccoli, sautéed onion and garlic, cumin, coriander, and salt. Mix well and form into small patties.

5. 5

   Cook the Kibbeh

   In the same pan, heat some olive oil and cook the kibbeh patties until golden brown on both sides, about 3-4 minutes per side.

6. 6

   Cook the Salmon

   Preheat the grill or oven to 375°F (190°C). Marinate the salmon fillets with olive oil, lemon juice, salt, and pepper for about 15 minutes. Grill or bake for 10-12 minutes until cooked through.

7. 7

   Plate the Dish

   On each plate, place a salmon fillet, a few kibbeh patties, a dollop of labneh, and drizzle with charmoula. Top with pepitas.