Baked salmon with barley crust on a tabbouleh of quinoa and flaxseeds
Delicious (heart) healthy dish designed in cooperation with Christos Athanasiadis executive chef/ owner of nice n easy organic bistro restaurant. Gastronomy goes further: This recipe is part of the delicious dishes that provide health and wellness benefits beyond basic nutrition and you can enjoy at nice n easy organic bistro restaurant, Athens, Greece.
Science-based nutrition and health properties: This dish’s omega 3 fatty acids DHA (643 mg per serving) and alpha-linolenic acid (2,540 g per serving) content, and barley beta-glucans content, contribute to the maintenance of normal blood cholesterol levels and normal function of the heart (European Food Safety Authority, EFSA)
160g salmon fillet
60g barley, cooked
40g quinoa, cooked
25g fresh lemon juice
20g dry onion, rinsed and chopped
20g fresh onion, rinsed and chopped
5g parsley, rinsed and chopped
Salt, freshly ground black pepper
…Mix mustard with honey in a small bowl and coat the 2 sides of fillet.
…Combine in a bowl 20g of barley with parsley to make a paste. Coat the 2 sides of fillet making sure to evenly cover the entire surface.
…Preheat oven to 180°C and chill for 10minutes
…In the meantime, in a large bowl combine the flaxseed, quinoa, the rest of barley, the onions, salt and freshly ground black pepper to make the garnish
…Serve in a dish nice and hot, and enjoy!
Nutritional Composition per serving: Calories (Kcal): 531.75, Protein (g): 47.7, Carbohydrates (g): 43.3 (12.3 g Sugars) Fat (g): 19 (2.47 g Saturated Fats) Fibers (g): 9.7