OnDeck – July 2019

MOORINGS, MARINA VOULIAGMENI, WWW.MOORINGS.GR

CHEF ONDECK

INGREDIENTS PREPARATION

A STRONG COMBINATION OF FLAVOURS CONSISTING OF SEAFOOD AND SUPERFOODS, PREPARED BY THE EXPERIENCED

TEAM OF MOORINGS *

SE RV E S 4

salmon f illet

ROASTED IN A WOOD FIRED OVEN WITH WARM QUINOA SALAD

4 salmon fillets (180 g each)

Some olive oil, preferably extra virgin

Salt and freshly ground pepper

2 spring onions, finely sliced

250 g blanched kale

200 g parboiled broccoli cut into small florets

400 g of white parboiled quinoa

Sun-dried tomato, preferably finely sliced

Juice of one lemon

Marinate the salmon with olive oil, salt and pepper and roast

in the wood fired oven for about 12 minutes or at 200o C in an

ordinary oven. In a frying pan, heat the olive oil and sauté the

spring onions and kale until soft.

Add the broccoli, quinoa and sun-dried tomato. Mix well and

add the lemon juice, salt and pepper.

Serve the salad and roasted salmon in a shallow plate

with aioli foam on the side or alternatively olive oil with

mayonnaise, garlic and saffron.