Roasted Salmon & Shrimps Salad with Crab paste Greens & Quinoa

🔴 In this video, we will make an amazing and simple salad with crab paste, Salmon, & Shrimps with greens and Quinoa. Make sure to check the recipe in the description below 👇👇

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For: 4 Guests

👉 Ingredients:

➡️ Measurements

Shrimps 200
Salmon 200
Crab soya bean rub 60
Salt, Black pepper To taste
Coriander powder 8
Bok choys Small 180
Leek 120
Garlic 6
Grainy Mustard 30
Fresh Coriander 10
Olive oil 30
Wine vinegar 15
Honey 20
Quinoa cooked 400
Red onion 80

➡️ Method of Cooking:

✅ For the Quinoa

For the salad, I am cooking the quinoa with a ratio of 1:1.5 like rice. I would recommend going over the quinoa before working with it because sometimes there are stones or dirt. Then rinse the quinoa under cold water to clean it from the extra starches.

Let it dry for a couple of minutes on the colander and then put it into a pot with the 1.5x water (at room temperature). Season with salt and if you also like bay leaves you can add them as I do.

Bring the quinoa to boil and then reduce the heat to the minimum. Let the quinoa cook for about 15 minutes and then turn off the heat. Let the quinoa sit for 5-10 minutes and steam before opening it with a fork. Exactly like rice. Let it chill at least to room temperature before adding it to the salad.

✅ For the Vinaigrette (dressing)

Mix the grainy mustard with the wine vinegar, salt, black pepper, mashed garlic, and honey. Taste and correct seasoning if necessary. We are looking for sweet and sour tastes. They will lighten the fattiness of the crab soya bean paste and the salmon.

✅ For the Salmon & Shrimps

Clean and cut the salmon into any shape that you are like. In this case, I am cutting it into strips after taking the skin off. I tried to cut it to almost the same thickness as the shrimps. Peel and clean the shrimps. Place the shrimps and the salmon on a tray and you can pre-heat an oven already to 180c or 360f.

Mix the crab paste with salt, black pepper, and olive oil. Brush the marinade on the salmon and the shrimps. Clean the leek and cut it with an angle to have a type of rings that you can break after roasting. Let them sit and marinate for at least 5 minutes before roasting them under top grill for 8-10 minutes.

✅ For the Vegetables

Slice the lettuce and cut the bok choys in half. Rinse the bok choys under cold water as sometimes there are insects in between the leaves. Let them dry before roasting for a few minutes. Slice the red onion and place it in cold water to remove some of the strong smell and to allow it to become crunchier. Pick some good-looking coriander leaves and chop the rest.

✅ Cooking, Plating, & Serving

Season the bok choys with salt and black pepper. Then roast them in a hot pan with oil on both sides with a lid to create a steam that will cook them at the same time as they roast.

Place some of the bok choys on the bottom of the plate that you will serve the salad. Then mix the lettuce with the chopped coriander, dressing, roasted leek, and red onion. Place on top of the bok choys. Then add the cooked quinoa and finally the seafood with the salmon.

Decorate with fresh coriander leaves and some olive oil.

✅ Enjoy.

➡️ Timeline:
0:00 Introduction
0:20 ingredients
1:18 Marinading the Salmon & Shrimps
3:24 Cutting the Vegetables
4:40 For the Salad Dressing
5:58 Cooking Everything
7:24 Plating & Serving

#ThinkOFood #thinkofood #thinkoffood #quinoasalad #shrimps #salmonsalad #howtocookquinoa #crabpaste #seafoodsalad #greensandseafood #fishandseafood #AndreyKravchenko
Acknowledges:
Music: https://www.bensound.com/royalty-free-music

Видео Roasted Salmon & Shrimps Salad with Crab paste Greens & Quinoa канала ThinkOFood