Sumac Baked Fish With Saffron Quinoa

Ingredients

3 cups (540g) quinoa

4 cups (950ml) water

2 teaspoons fine sea salt

1/4 cup (60 ml) olive oil

1/4 teaspoon ground saffron

1 teaspoon ground cardamom

2 teaspoons fine sea salt

1 teaspoon freshly ground pepper

1 teaspoon turmeric

1/4 cup sumac powder

4 fillets of salmon striped bass or catfish (each 1/2 in (1cm) thick; about 2 lb (900g) total weight)

2 tablespoons olive oil combined with 2 tablespoons lime juice

1/4 cup (55g) shelled walnuts roughly chopped

1 cup (85g) basil fresh, roughly chopped

1 cup (85g) cilantro fresh, roughly chopped

1 cup (85g) mint fresh, roughly chopped

2 cloves garlic peeled and finely chopped

2 tablespoons lime juice

1/2 teaspoon fine sea salt

1/2 teaspoon freshly ground pepper

1/4 cup (60ml) olive oil

Directions

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