Ten-twenty years ago nobody really heard about quinoa. Especially in Europe. As in 2016 it fought out it’s place in the modern cuisine. It takes an important part in vegan diet as it is high in protein and contain essential amino acids like lysine and acceptable quantities of calcium, phosphorus and iron. As far as most of the people know, the millet is only served to birds and to make beverages – we wouldn’t think that it can add a great flavor or nutritional value to our dish. But if that’s the case the quinoa and millet mixture is a perfect combination for a great garnish next to a salmon steak.

Servings: 2
Prep time: 50-60 minutes
Difficulty: 🍳 🍳 🍳 (3/5)


  • 2 salmon steaks (~200g / 7 oz. each) – cleaned but with bones and skin on
  • 2 lemons
  • 75 g (1/2 cup) of white quinoa
  • 75 g (1/2 cup) of millet
  • 3-4 stems of celery
  • 1 medium size red onion
  • 1 bell pepper
  • 1/2-1 tablespoon of curry powder
  • 100 ml (1/2 cup) of dry wine
  • 100 ml (1/2 cup) of water
  • 5-6 tablespoons of extra virgin olive oil
  • salt, pepper

Wipe the salmon steaks dry with a paper towel and set them on a chopping board or a dry plate. Season them generously with pepper and salt. Pour 2 tablespoons of the olive oil on the salmon and rub the seasoning and the oil in with your hands. – WARNING: Be careful, as the fish can contain some sharp bones. Put an aluminium or plastic foil on the fish and set them aside.

Mix together the quinoa and the millet in a bowl. Most of the quinoa sold today in supermarkets is pre-rinsed, but I recommend you to rinse it once again under cold water. Shake off the excess water. Mix the wine and the water together in a cup. In a a skillet or in a small pot put 2 tablespoons of olive oil and add the curry. Set the fire on low heat and stir it for 30 seconds. Add the quinoa-millet mixture and toast it on low fire for 3-4 minutes. Add the water-wine mixture to the seeds and let it cook on medium fire for 10-15 minutes until the liquid mostly evaporates. Mix the quinoa in the meanwhile to not stick on the bottom of the dish. After most of the liquid disappears turn off the burner and cover it with a lid for another 10 minutes and let it cool to room temperature.

In a pan put the remaining 1-2 tablespoons of olive oil and set the fire to medium. Gently place the salmon stakes in the pan. Let them set for 2 minutes without touching them. When the white color of the meat rises to the 2/3rd of the meat in height, turn the steaks gently with the help of a large spatula or barbecue tongs and cook the other side for another 1-2 minutes. Turn off the burner and place the salmon steaks on a plate with a paper towel to soak in the excess oil. Sprinkle the zest of a lemon on top of the steaks and let them cool.

Chop up the celery, the bell pepper and the red onion and put them in a large bowl. Gently season them with salt and pepper. Pour the juice of a half lemon on top. Add the quinoa-millet mixture and stir it until everything is mixed well together.

Plate the dish with a the curry quinoa, the salmon steak and add a half lemon for the fish to each plate.


  • celery > zucchini
  • millet > quinoa
  • wine > chicken broth