This comforting dish skillfully combines northern flavours to create an exceptional harmony of tastes. In partnership with Racines Boréales, a Quebec-based company dedicated to promoting local shopping and regional economy, we invite you to delve into the richness of boreal ingredients for a tasty and unforgettable culinary experience.
Preparation
20
min
Cooking
35
min
Portion
4
Ingredients
For the Lobster Mushroom Quinoa
- 625 ml (2 ½ cups) of boiling water
- 1 20g bag of dehydrated lobster mushrooms from Racines Boréales
- 250 ml (1 cup) soy creamer (such as Belsoy)
- 10 ml (2 tsp) concentrated chicken broth (or powder)
- 10 ml (2 tsp) jarred minced garlic (or 2 cloves, finely chopped)
- 5 ml (1 tsp) oil (or butter)
- 2 French shallots, chopped
- 250 ml (1 cup) dry quinoa, rinsed and drained
- 60 ml (¼ cup) white wine
- 60 ml (¼ cup) grated parmesan
- 30 ml (2 tbsp) fresh tarragon, roughly chopped
- Salt and pepper
For the Salmon
- 15 ml (1 tbsp) dehydrated juniper berries from Racines Boréales
- 2-3 sprigs of dehydrated young balsam fir shoots from Racines Boréales
- A pinch of salt
- 5 ml (1 tsp) oil (or butter)
- 1 lemon
- 7.5 ml (½ tbsp) jarred minced garlic (or 1 clove, finely chopped)
- 600 g (4 fillets) skin-on salmon
- 7.5 ml (½ tbsp) honey
Note: If you like your salmon extra lemony, feel free to add more lemon juice during cooking.
Preparation
- In a bowl, rehydrate the mushrooms in boiling water for about 10 minutes. Strain through a sieve into another bowl, keeping the soaking water. Drain and roughly chop the mushrooms. Set aside.
- In a small saucepan over low heat, warm the mushroom water and add the chicken broth, soy creamer, and garlic.
- In a large pan, heat the oil and sauté the shallots for 2-3 minutes. Add the mushrooms and quinoa, cooking for 1 minute while stirring. Add the wine and reduce almost completely.
- Over medium heat, add the prepared broth, one cup at a time, to the quinoa mixture. Stir frequently until the liquid is fully absorbed. Continue for 20-25 minutes or until the quinoa is cooked. Stir in the parmesan and tarragon to finish cooking. Reserve.
- In a mortar, vigorously crush the juniper berries and balsam fir shoots with salt. Reserve.
- In a pan, heat the oil over medium-low heat. Add the boreal spice mix, juice from half a lemon, and garlic. Cook the salmon, skin-side down, for 5-8 minutes. Add honey before flipping. Finish cooking for an additional 2-3 minutes. Adjust cooking time for your desired salmon doneness.
- Serve the salmon on top of the creamy quinoa and garnish with the remaining lemon wedges and some fresh tarragon leaves.
Notes
Store for up to 2 days in an airtight container in the refrigerator. Freezes for up to 2 months.
Registered Dietitian Nutritionist
