Mediterranean Quinoa-Crusted Salmon

by Einat Admony

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High Protein

Low Carbs

Mediterranean Diet

Pescatarian Diet

Soy Free

Chef Einat's take on French ratatouille has modern Mediterranean flare with the traditional peppers, tomatoes, and onions, plus the addition of capers and a veritable bouquet of fresh herbs. Atop the savory braised vegetables, Chef plates a gorgeous filet of salmon, crusted in quinoa for an extra crispy crust. A velvety roasted red pepper tahini sauce brings the whole dish together for a balanced, elegant eating experience.

Nutritional facts

Protein

46g

Carbs

30g

Calories

700

Fat

45g

Ingredients

Canola and Olive Oil BlendYellow Bell PepperRed OnionCanned Roasted Red PeppersRosemarySherry VinegarTahini PasteBlack PepperSageCapersRice FlourGarlicCanned TomatoEggAgave SyrupKosher SaltJalapeno PeppersShallotThymeLemon JuiceGreen Bell PepperBaby SpinachQuinoaBasilSalmonRed Bell PepperPaprika

Reviews

3.9

Based on 103 reviews

When something is crusted my expectation is that it's either grilled or fried this was neither and putting it in the oven didn't help it either

Shewanna Giles · 03/13/25

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About Einat Admony

Chef Einat Admony, known as the ultimate balaboosta (meaning "perfect housewife" inYiddish) is the James Beard nominated chef and owner of Balaboosta, the fine diningMiddle Eastern & Israeli restaurant and the beloved fast casual falafel chain, Taïm.
Admony is a pillar of the international Israeli cooking community. Her food tells anintricate story of strong immigrant roots and living the American Dream. Having grownup in Tel Aviv, she served as a cook in the Israeli Army before traveling Europe to workin kitchens, and eventually landing in New York City as an ambitious young chef. After15+ years leading the New York culinary scene and establishing multiple restaurants,Admony continues to innovate and inspire with elevated yet comforting homestylecooking from her childhood.
Admony is a double-time champion and competitor of Food Network’s Chopped andThrowdown! with Bobby Flay. She has been featured by The New York Times, BonAppetit, HuffPost, Forbes, among many others. Admony has authored two cookbookswith Artisan Books: Balaboosta (2013) and Shuk (2019). In 2014, she was a recipient ofthe Great Immigrants award from Carnegie Corporation of New York for exemplarycontributions to American life.
Outside of leading several expanding food businesses, Admony can be found at homein Brooklyn or at her country house in the Hudson Valley, cooking for her two children,Liam and Mika, her husband and business partner, Stefan Nafziger, and a steadystream of dinner party guests.