Salmon with Toasted Quinoa and Lemon Tahini Sprouts
Ingredients
- 1/4 cup (2 oz./60 g) tahini
- 1/4 cup (2 fl. oz./60 ml) hot water
- 1 large lemon (1/2 sliced, 1/2 juiced)
- Kosher salt and freshly ground pepper
- 1/2 cup (3 oz./90 g) rainbow quinoa, rinsed and drained
- 2 fillets center-cut wild salmon (about 7 oz./220 g each), deboned
- 1 lb. (500 g) Brussels sprouts, trimmed and halved
- Extra virgin olive oil, as needed
- Lemon wedges, for garnish (optional)
Instructions
Salmon with Toasted Quinoa and Lemon-Tahini Sprouts serves 2 original recipe by Williams-Sonoma.
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