In this recipe, mustard salmon fillets are wrapped in prosciutto and surrounded by tomatoes. They are served with a mixture of quinoa, corn, and green onions.
Ingredients
½ tsp. 1/2 teaspoon dried basil
3 cups of cherry or grape tomatoes
½ cup pitted Kalamata olives (optional)
1 cup frozen corn, thawed
1 C. Dijon mustard
3 green onions, thinly sliced
4 slices of prosciutto, trimmed with their outer layer of fat
4 skinless salmon fillets (120 g / 4 oz each)
1 C. olive oil
Preparation
Preheat the oven to 220 ° C (425 ° F).
Spread the mustard on the salmon fillets; surround with prosciutto. Place in a shallow pan lined with parchment paper.
In a bowl, combine the tomatoes and, if desired, the olives with the oil and basil; arrange around the salmon.
Cook for 15 minutes or until the fish flakes easily with a fork.
Meanwhile, bring 1¾ cup (425ml) of water to a boil in a saucepan; add quinoa, stirring. Reduce the heat, cover, and simmer for 15 minutes or until the water is completely absorbed.
Remove from fire. Add the corn, without stirring; cover and let stand 5 minutes.
Add the green onions and stir.
Serve the salmon and tomatoes over the quinoa and corn. If desired, garnish with fresh basil and black pepper.
