Mustard and Quinoa–Crusted Salmon with
Cauliflower Rice
Preheat the oven to 200°C.
In a shallow bowl, mix together the sesame seeds, quinoa, mustard seeds,
paprika, salt, and pepper. Coat the salmon with the mustard, then coat each fillet
in the sesame seed mixture, patting it on carefully.
Heat the olive oil over medium-high heat in a large nonstick pan. Add the
salmon and cook for 4 minutes per side, until the coating is browned. Transfer
the salmon fillets to a rimmed baking sheet and bake for 8 minutes.
SERVES 4
35 g white sesame seeds
40 g quinoa
4 teaspoons mustard seeds
4 teaspoons paprika
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
4 (175-g) skinless salmon fillets
60 g Dijon mustard
1 tablespoon plus 1 teaspoon olive oil
241 CAL, 7 G FAT (0 G SATURATED), 5 G PROTEIN, 13 G CARB, 0 G
SUGAR, 3 G FIBRE, 854 MG SODIUM PER SERVING