Start with baking the salmon.
- Salmon fillet
- Unrefined cane sugar
- Freshly ground black pepper and sea salt
- Lemon slices
- Dill (dill stems may be used but should be discarded after baking)
Use tweezers to pull the bones out from the middle of the fillet. Cover the fillet with the seasonings, dill and lemon slices, wrap in foil, and bake in an over at 100 to 170 °C until soft. The lower the temperature, the better the result, but if you do not have much time, then at 170 °C it takes about 20 minutes to make the fish just right for eating. Fortunately there is no danger of drying the salmon in foil but I still recommend baking the salmon rather less than more – “half-done” salmon is much tastier than overly dry salmon.
- 200 g quinoa
- Vegetable or chicken stock, if desired
- Bay leaf
Quinoa should be rinsed thoroughly with cold water before it is cooked, as the seeds are covered with a bitter layer of saponins that protect them from birds and insects. Cook the quinoa until soft according to the directions on the package, either in stock or water with a bay leaf (about 15 minutes). Quinoa may be left in a pot covered with a lid for about 10 minutes after cooking. Then it may be drained, if necessary. Remove the bay leaf, season with salt and stir in the chopped herbs (dill, green onion, parsley).
- Grated zest and juice of one lemon
- 1 tbsp olive oil
- 2 tbsp unrefined cane sugar
- 2 tbsp water
- Salt, pepper
Put all the ingredients of the sauce in a small pan and let it simmer for a while over a low heat without a lid. Stir occasionally. For serving: fresh cucumber Put some quinoa on a plate, cover with a piece of baked salmon and use a cheese cutter or a vegetable peeling knife to slice some cucumber. Serve with warm lemon sauce.