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Nando’s Salmon with Citrus Confit

Ingredients

Scale

FOR THE FISH

  • 4½ lbs /2 Kg salmon – skin on bones removed
  • 2 TBS sundried tomato pesto (regular pesto)
  • 1 TBS whole-grain Dijon mustard
  • 1–2 TBS Nandos Peri-Peri (depending on spice preference)
  • Coarse salt and black pepper

FOR THE VEGGIES

  • 1 red onion – cut in slivers
  • 1 cup of kumquats – halved
  • 1 grapefruit – skin on and cut into wedges
  • 1 red pepper – cut into strips
  • 1 TBS fresh grated ginger
  • 1 TBS curry powder
  • 1 tsp minced garlic
  • 1 bunch of fresh cilantro coarsely chopped
  • Coarse salt and black pepper to taste
  • Olive oil
  • 1 handful of cashews coarsely chopped for garnish

FOR THE QUINOA

  • 3 cups of water
  • 1 ½ cups of quinoa

Instructions

FOR THE QUINOA
Bring 3 cups of water to a boil in a small pot. Add the quinoa and turn down the heat to low. Cover with a lid and cook for 10-15 minutes till all water is absorbed. Don’t overcook it. Fluff with a fork and set aside.

FOR THE CONFIT

Preheat oven to 350 F/175 C

Cut the onions, kumquats, grapefruit, onion, and red pepper. Season them with ginger, curry, and garlic. Drizzle them with olive oil. Toss to coat. Place on a foil-lined baking sheet. Bake on the middle rack of the oven for 40 minutes, tossing halfway, and cook until they are slightly charred and resemble a marmalade. Add the chopped cilantro, drizzle with some good olive oil, and season with salt and pepper to taste. Set aside.

FOR THE FISH

Combine the sundried tomato pesto, Nandos, and mustard to form a thick paste. Set aside.

Preheat the oven to BROIL/GRILL

Line another baking sheet with foil (dull side up) and spray with olive oil spray. Place 1 TBS of the sauce under the fish. Place the salmon on the sauce, skin side down. Season with salt and pepper. Place remaining sauce on top of the fish and drizzle with some olive oil.

Broil fish on the top rack of the oven until it is charred and bubbling (8-10 mins). Make sure to watch it doesn’t burn. Pierce the fish with a knife which should slide through easily. If it’s not cooked completely, turn the oven down to 350 F and continue baking for another 5-10 minutes. Allow it to cool on a baking tray.

TO ASSEMBLE
Place the quinoa on the bottom of a large flat platter. Use the foil to slide the fish on top of the quinoa. Top with the citrus confit and garnish with chopped cashews. The dish can be served warm or at room temperature.

SERVES 6 as main / 12 as appetizer

Notes

You can make the veggies and fish 3-4 hours ahead of time and keep them covered at room temperature.

Find it online: https://melissamayo.com/recipe/nandos-salmon-with-citrus-confit/