Toasted quinoa adds a nice crunch to this dish. (Panko would also work well.) Serve with wilted spinach if desired.
1/2 cup cooked quinoa, cooled
Kosher salt and freshly ground pepper
1 lb (500 g) shrimp, peeled
2 tbsp chopped fresh dill
1/4 cup chopped shallots
1 tsp Espelette pepper or 1/2 tsp chili flakes
1 egg white
1/2 cup whipping cream
1 2-lb (1-kg) piece of salmon with skin on
1 tbsp olive oil
Preheat oven to 350 F.
Season quinoa with salt and pepper. Spread on an oiled baking sheet in a single layer. Bake for 20 minutes, stirring halfway through, until golden and crispy. Remove from oven and cool on pan. Increase heat to 450 F.
Cut shrimp into chunks. Combine with dill, shallots, Espelette pepper and egg white with food processor running. Drizzle cream down the feeder tube. Add salt to taste.
Place salmon skin-side down in oiled metal baking dish. Spread the shrimp mousse over the top of the salmon fillet. Sprinkle with 1/2 cup toasted quinoa. Drizzle with olive oil.
Bake salmon for 12 to 14 minutes or until white juices appear on the edges and the salmon is cooked to medium rare. Serve with pan-roasted vegetables.