Preheat your oven to 200deg C and line a baking tray with baking paper .Make three incisions through the flesh of the salmon pieces and rub in Dijon mustard about a tbs to each piece and sprinkle with lemon juice.
Place the salmon skin side up on the tray and add about 250gm of cherry tomatoes halved, season with salt and pepper and a drizzle of oil...
Bake until the salmon is cooked ...a good indicator for this stage is when the tomatoes start to wither.
While this is all happening put 1.5 cups of quinoa in the rice cooker with 3 cups of hot water and leave it cook . ( .My ancient but trusty Breville steamer has seen me through thousands of dishes over the years )
Now heat up some oil in a med sized fry pan, sauté 2 sliced onions , and add 2 chopped garlic cloves and 1 tsp of mustard seeds, cook till the onions brown .
Now add one chopped fennel bulb cook till fennel is softened , then stir in another dsp of Dijon mustard.
The salmon and tomatoes will be cooled by now , so use a fork to flake the salmon into chunks from the skin.(put skin aside )
In a large serving bowl mix the salmon and tomatoes , the quinoa , the fennel and onion mix .
Place the salmon skins back on the oven tray and place in hot oven for a few minutes to crisp up and use as a garnish ....
Footnote ....This is one very flavoursome dish.
Enjoy
Place the salmon skin side up on the tray and add about 250gm of cherry tomatoes halved, season with salt and pepper and a drizzle of oil...
Bake until the salmon is cooked ...a good indicator for this stage is when the tomatoes start to wither.
While this is all happening put 1.5 cups of quinoa in the rice cooker with 3 cups of hot water and leave it cook . ( .My ancient but trusty Breville steamer has seen me through thousands of dishes over the years )
Now heat up some oil in a med sized fry pan, sauté 2 sliced onions , and add 2 chopped garlic cloves and 1 tsp of mustard seeds, cook till the onions brown .
Now add one chopped fennel bulb cook till fennel is softened , then stir in another dsp of Dijon mustard.
The salmon and tomatoes will be cooled by now , so use a fork to flake the salmon into chunks from the skin.(put skin aside )
In a large serving bowl mix the salmon and tomatoes , the quinoa , the fennel and onion mix .
Place the salmon skins back on the oven tray and place in hot oven for a few minutes to crisp up and use as a garnish ....
Footnote ....This is one very flavoursome dish.
Enjoy
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