Recipe: Cumin roasted salmon and quinoa

Created by Chef Sarah Stewart of The Lamplighter Public House, this bowl is full of nutritious ingredients like salmon, cauliflower, quinoa and kale.

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Created by Chef Sarah Stewart of The Lamplighter Public House, also known as “Vancouver’s oldest pub,” this bowl is full of nutritious ingredients like salmon, cauliflower, quinoa and kale.

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The dish “bursts with flavours thanks to the sambal butter, pickled vegetables and chutney,” according to Stewart.

The salmon dish is available at all Freehouse Collective locations in Vancouver.

Cumin Roasted Salmon and Quinoa

4 oz (114 g) salmon, skin on, seasoned with kosher salt and pepper

1/4 tsp (1 mL) ground cumin

2 tbsp (30 mL) sambal butter — 1 cup (250 mL) unsalted butter and 1/4 cup (60 mL) sambal oelek)

4 oz (114 g) quinoa

1/2 cup (125 mL) black kale, blanched and dressed with citrus vinaigrette

2 cups (250 mL) cauliflower florets

1 1/2 cup (375 mL) olive oil

1/4 cup (60 mL) white wine vinegar

Shallot

2 whole lemons, juice and zest

1/4 tsp (1 mL) crushed red chili flake

1/4 cup (60 mL) pickled cabbage

1/4 cup (60 mL) pickled carrot

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1 cup (125 mL) yogurt

1 whole lime, juice & zest

1/4 cup (60 mL) tomato or mango chutney, use your favourite

Cilantro sprigs, to taste

Set your oven to 425 F and once hot, toss your roughly chopped cauliflower florets with kosher salt and place on a pan with 1/2 cup olive oil for 15- to-20 minutes or golden brown. Toss with lemon and reserve.

Start cooking your quinoa. Follow the steps on the package as it varies. Use this same pot with fresh water to blanch your kale at the same time as when cooking the salmon.

To create your citrus vinaigrette, in a small bowl combine 3/4 cup olive oil, white vinegar, small diced shallot, lemon juice to taste, 1/4 teaspoon of lemon zest, salt and pepper. You’ll have extra that can stay in the fridge for days.

In a small bowl combine yogurt, lime juice and zest, season to taste.

Heat a frying pan with olive oil to medium-level heat, sear the salmon skin side down until a crust forms. Flip once and cook until medium doneness, or your preference. Remove from heat, brush with sambal butter. Place a scoop of quinoa in the base of the bowl, top with kale, cauliflower, pickled cabbage and carrots.

Top with salmon, chutney, lime yogurt and cilantro sprigs.

Serves one.