Quinoa is an important source of high-quality protein, dietary fibre, polyunsaturated fats and minerals*. Here we have The Chef's Table Outlet Chef Sunny Cheng explaining a deliciously fresh and healthy dish.
|Ingredients (serves two)|
|Salmon fillet (sashimi grade)||500g|
|Yellow and green zucchini||One of each|
|Thai asparagus||One spear|
|Red, yellow and green capsicum||One of each|
|Virgin olive oil|
(Salmon fillet needs to be marinated one day beforehand.) Mix lemon juice and Pernod then pour evenly over the fillet, then surround it with a blend of lemon zest, brown sugar, sea salt, black pepper and dill. Wrap with cling film and place a dish on top to compress. Leave in the refrigerator for 24 hours.
Preheat oven to 160 degrees Celsius. Clean capsicums and coat in olive oil, then bake for about 20 minutes. Remove from oven and cover in cling film, then let stand at room temperature for about ten minutes. Peel the rinds and remove the cores then let sit.
Rinse the quinoa and boil for about 15 minutes, then drain.
Wash the asparagus and zucchini. Trim the ends of the zucchini then cut eight 20-cm slices of both yellow and green. Boil the asparagus and zucchini for 15 seconds then drain.
Take the salmon fillet from the refrigerator and scrape the marinade from the surface. Trim about one cm from both ends and then cut six thin slices (any remainder can be kept in the fridge for four or five days for other dishes).
Mix the crab and cream cheese into a sauce and set aside.
Cover the table with cling film and lay the yellow and green zucchini slices about 20 cm across with the capsicums between layers. Top with the salmon fillets, crab and cheese sauce and then asparagus. Roll up the like sushi and refrigerate for about two hours, then slice.
Season the quinoa with sea salt, lemon juice, olive oil and parsley. Spread on a plate, top with salmon crab roll and serve.
*Source: United Nations Food and Agriculture Organization （www.fao.org/quinoa-2013/what-is-quinoa/nutritional-value）
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