This Roasted Salmon With Quinoa Tabouleh Will Literally Melt In Your Mouth

Mid-week dinner made easy.

Salmon & Quinoa Tabouleh by Chef Larbi
Image: One & Only Palmilla

Be honest—how many times have you loved a meal at a restaurant so much you’ve tried to recreate it at home? No matter how hard you try, it never tastes quite as good.


Bianca Cheah had this same problem very recently. During her stay at the One&Only Palmilla, she tried a dish she couldn’t forget. It was a salmon that in her words, “literally melted in your mouth”. Cooked by the hotel restaurant’s world-renowned chef, Larbi Dahrouch, it’s not surprising it was so moreish.

Unable to leave it in Los Cabos, Bianca did what we’re all too nervous to do: requested the recipe. Chef Larbi kindly obliged.

Roasted Salmon with Quinoa Tabouleh

Serves 4

Ingredients

4 Salmon filets, 6 to 8 oz. per piece
Kosher salt
Fresh ground black pepper
3 tablespoons extra virgin olive oil

Quinoa Tabouleh

½ pound (450g) organic quinoa (white, red or black)
3 tablespoons extra virgin olive oil
1/4 bunch chopped fresh cilantro stems removed
1/4 bunch chopped fresh mint leaves
1/4 bunch chopped fresh parsley stems removed
3 medium size Persian cucumbers, small dice
2 medium size heirloom tomatoes, small dice, seeds removed
2 medium size red bell peppers, small dice, seeds removed
Kosher salt
Fresh ground black pepper
2 lemons (juice only)
1 table spoon cumin seeds, toasted and grounded

Greek Yoghurt Vinaigrette

1 cup Greek yoghurt
1 tablespoon olive oil
Kosher salt
Fresh ground black pepper
1 teaspoon cumin seeds, toasted and grounded

For the Tabouleh

  1. Rinse quinoa twice, until water runs clear.
  2. Bring 3 quarts (2.8L) of water with one tablespoon of kosher salt to a boil.
  3. Add quinoa and cook al dente (soft on the outside but firm inside)
  4. Strain (on a china cap if available). Cool down on a sheet tray with a towel under to absorb any excess water.
  5. Place quinoa in a bowl. Season with salt and pepper.
  6. Incorporate herbs and vegetables.
  7. Drizzle with olive oil and lemon juice. Mix gently until all ingredients are well incorporated.

For the Vinaigrette

  1. Mix all ingredients in a bowl.
  2. Season to taste.
  3. Reserve cold.

For the Salmon

  1. Season salmon with salt and pepper.
  2. Sear on medium heat on a skillet with skin side down. Let it cook slowly until skin is crispy.
  3. Turn over and cook the other side.
  4. Serve with the quinoa tabouleh and Greek yoghurt vinaigrette.
After more healthy mid-week dinner inspiration? These vegan stuffed capsicums are next-level and these lamb chops with pea smash only take 15 minutes.