Grilled "Smoked" Salmon With Everything Bagel Quinoa Crunch
- 1/2 cup sugar
- 1/4 cup kosher salt
- 4 6-ounce skin-on salmon fillets
- 1 tablespoon golden quinoa
- 1 teaspoon roasted sesame seeds
- 1 teaspoon poppy seeds
- 1 teaspoon dried minced onion or shallot
- 1/4 teaspoon flaky sea salt
- 2 ripe large tomatoes, sliced
- 1/2 red onion, very thinly sliced
- 1 tablespoon capers, rinsed and drained
- Creme fraiche
- Mix sugar and kosher salt in a small bowl. Sprinkle a thin, even layer of the mixture in a baking dish that will hold the salmon snugly in a single layer. Place salmon on top of salt and sugar and cover it with the remaining mixture. Cover dish tightly with plastic wrap and refrigerate to cure for at least 2 hours and up to overnight. (The longer the fish cures, the more it will resemble smoked salmon.)
- Place quinoa in a small saucepan over medium heat. Cook, shaking pan often, until seeds smell nutty and pop, about 3 minutes. Transfer to a small bowl and let cool completely. Stir in sesame seeds, poppy seeds, dried onion, and sea salt.
- Preheat a grill to medium high. Remove salmon from the cure, gently rinse fillets with water, and pat dry. Place on grill skin side down, cover grill, and cook until a metal cake tester or a knife inserted into the thickest part of salmon feels warm, 5 to 7 minutes. Slide a metal spatula between each fillet and its skin to lift salmon off grill (the flesh should slide right off the skin) and transfer to a serving platter. Scrape skin off grill and discard.
- Arrange tomatoes, onion, and capers around salmon, sprinkle with the quinoa crunch, and serve with creme fraiche immediately.
Per serving: 362 kcal cal., 17 g fat (5.3 g sat. fat), 14 g carb., 2 g fiber, 35 g pro.. Percent Daily Values are based on a 2,000 calorie diet