
Einat Admony's Quinoa-Crusted Salmon with Chermoula Sauce and Charred Zucchini
This weeknight recipe is inspired by a dish served at my restaurant, Balaboosta, and by one of the dishes I serve with CookUnity—a meal delivery service that serves handmade meals crafted by chefs, including me!
TYPE | MAIN COURSE |
SERVES | 3 TO 4 |
DIFFICULTY | MODERATE |
PREP TIME | 30 MINUTES |
COOK TIME | 10 MINUTES |


Ingredients
- 1 lemon, zest and juice
- 1 clove garlic, grated
- 1/2 jalapeno, seeded and finely chopped
- 1/2 cup olive oil
- 1/3 cup chopped parsley
- 1/3 cup chopped cilantro
- 1 tsp coriander
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp paprika
- 1.5 lbs salmon, skinned
- 1/3 cups tricolor quinoa, cooked
- 1/3 cup rice flour
- 1 egg
- 5 tbsp neutral oil
- 2-3 medium zucchini
- Salt, to taste
Directions
- To make the Chermoula sauce: Combine lemon juice and zest, garlic, jalapeno, parsley, cilantro, cumin, coriander, paprika, salt, and extra virgin olive oil in an All-Clad mixing bowl and mix well to evenly incorporate. Set aside.
- Preheat the oven to 350 degrees. Slice the salmon into 4 to 5 even pieces, pat dry, and sprinkle salt on both sides.
- Beat the egg until combined in a small bowl and brush the skinned sides of the fillets with the egg wash.
- Dip the covered side of each fillet in the rice flour, add additional egg wash, and press a layer of quinoa onto the fillet.
- Heat 4 tbsp of the oil in the NS Pro Nonstick 12 Inch Fry Pan and or shallow pot and sear fillets until crisp.
- Place them, quinoa side up on an All-Clad Pro-Release Roasting Sheet with Cooling Rack and finish for 5 to 7 minutes in the oven.
- Slice each zucchini into quarters lengthwise.
- Heat NS Pro Nonstick Double Burner Grill Pan over medium-high heat with remaining oil.
- Place the zucchini cut side down on the grill pan and cook for about 3 minutes.
- Flip the zucchini, so the other cut-side is down, and cook around 3 more minutes.
- Flip the zucchini again, this time with the skin-side down, and cook 4 to 5 more minutes, until the zucchini is cooked through, and all sides are charred.
- Serve the salmon and zucchini with the chermoula sauce drizzled on top or on the side.
Pro Tip
The Chermoula will be even better if you use whole spices and toast and grind them yourself. If you have extra Chermoula sauce, it can be stored in an airtight container in the fridge for up to 2 days. Use it to top any fish dish!


RECIPE BY
Einat Admony
Admony is a pillar of the international Israeli cooking community. Her food tells an intricate story of strong immigrant roots and living the American Dream. Having grown up in Tel Aviv, she served as a cook in the Israeli Army before traveling Europe to work in kitchens, and eventually landing in New York City as an ambitious young chef. After 15+ years leading the New York culinary scene and establishing multiple restaurants, Admony continues to innovate and inspire with elevated yet comforting homestyle cooking from her childhood. Admony is a double-time champion and competitor of Food Network’s Chopped and Throwdown! with Bobby Flay. She has been featured by The New York Times, Bon Appetit, HuffPost, Forbes, among many others. Admony has authored two cookbooks with Artisan Books: Balaboosta (2013) and Shuk (2019). In 2014, she was a recipient of the Great Immigrants Award from Carnegie Corporation of New York for exemplary contributions to American life. Outside of leading several expanding food businesses, Admony can be found at home in Brooklyn or at her country house in the Hudson Valley, cooking for her two children, Liam and Mika, her husband and business partner, Stefan Nafziger, and a steady stream of dinner party guests.
To learn more about this chef, please visit their website at chefeinat.com
Connect with them on social Instagram: @chefeinat and Facebook: Chef Einat