Salmon Ceviche with Merquén-Spice Quinoa and Mote

On this layered timbale, salmon scented with smoky floor chile peppers
or merquén—one of the predominant seasonings in Chile—sits atop a
combination of quinoa, barley and tomatoes for a refreshing appetizer. You
can double the parts for a principal course. That is based mostly on a recipe
from famend younger chef Tomás Olivera of restaurant Casa Mar in
Santiago.

See different associated recipes in The Flavors of Chile.

Yield: Four (Four-ounce) appetizer parts
Preparation time: about 1 hour
Shelf life: 1 day

Elements

eight ounces finely diced skinless salmon fillet
Three tablespoons finely diced purple bell pepper
1 tablespoon freshly chopped chives
2 tablespoons, plus 1 tablespoon extra-virgin olive oil
1½ tablespoons freshly squeezed lemon juice
1 teaspoon merquén, plus extra for garnish
2 tablespoons raw pearled barley
2 tablespoons raw quinoa
¼ cup finely diced and seeded tomatoes
1 tablespoon finely chopped cilantro leaves
Microgreens, for garnish
Salt and freshly floor black pepper

Technique

1. In a bowl, mix the salmon, pepper, chives, 2 tablespoons
olive oil and lemon juice. Sprinkle with ½ teaspoon of salt and the
merquén, and toss. Cowl and refrigerate whereas getting ready the remainder of the
recipe.

2. Prepare dinner the barley and quinoa individually in response to
package deal instructions. Drain and let cool. Mix the tomatoes, cilantro
and remaining olive oil with the mote (barley and quinoa mixture),
and season to style with salt and pepper.

Three. Pack 1 / 4 of the
grain combination into 4 (Three- to 3½-inch) rings. Spoon the ceviche on
prime, and press the timbales on to small plates. Add microgreens on prime
of every, sprinkle a little bit merquén across the exterior of every plate and
serve.

Dietary Knowledge (per Four-ounce portion): Energy: 200;  Ldl cholesterol: 35 mg; Sodium: 30 mg; Fats: 13 g; Dietary Fiber: <1 g

Ingredient Value Sheet

Ingredient Value
eight ounces finely diced skinless salmon fillet $Three.11-5.18
Three tablespoons finely diced purple bell pepper $.08-.15
1 tablespoon freshly chopped contemporary chives, plus eight (Three-inch) chives for garnish $.07-.11
2 tablespoons, plus 1 tablespoon extra-virgin olive oil $.18-.30
1 half of tablespoons freshly squeezed lemon juice $.24-.40
1 teaspoon merquén, plus extra for garnish $.10-.13
2 tablespoons raw mote (pearled barley) $.03-.05
2 tablespoons raw quinoa $.08-.14
1/Four cup finely diced seeded tomatoes $.07-.12
1 tablespoon finely chopped cilantro leaves $.05-.08

Joanna Pruess is an everyday contributor to Specialty Meals Journal.

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