Quinoa-crusted Salmon Steak with Red Endive Salad, Arugula and Sprouts

Ingredients:

• 4 salmon steaks, skin on (roughly 6 oz each)
• 1 cup cooked quinoa
• 1/4 cup all-purpose flour
• 2 eggs
• 1/2 cup breadcrumbs
• 1 teaspoon paprika
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 head red endive lettuce, chopped
• 2 cups arugula
• 1 cup sprouts
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1 tablespoon honey
• Salt and pepper to taste

Directions:

1. Preheat your oven to 425°F.
2. Season the salmon steaks with salt and pepper.
3. In a shallow bowl, mix together the cooked quinoa, paprika, and breadcrumbs.
4. Place the flour in a separate shallow dish.
5. In another shallow dish, whisk together the eggs.
6. Dredge each salmon steak in the flour, shaking off excess.
7. Dip the salmon steaks in the egg mixture, then coat with the quinoa mixture, pressing the quinoa mixture onto the salmon to coat well.
8. Heat the olive oil in a large ovenproof skillet over medium heat. Add the salmon steaks skin-side down and cook for about 3 minutes, or until golden brown.
9. Flip the salmon steaks over and transfer the skillet to the oven. Bake the salmon for 8-10 minutes, or until cooked through.
10. While the salmon is cooking, make the dressing by whisking together the olive oil, lemon juice, honey, salt, and pepper.
11. In a bowl, toss together the red endive, arugula, and sprouts with the dressing.
12. Serve the quinoa-crusted salmon steaks with the red endive salad on the side.

Verdict and Serving Suggestions:

The quinoa crust gives the salmon a satisfying crunch, while the red endive salad adds a fresh, bitter note that balances out the richness of the fish. The honey-lemon dressing brings everything together for a delicious and nutritious meal.

Serve this dish with a side of roasted sweet potatoes or steamed brown rice for a well-rounded meal.