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Lyndey Milan's peanut-crusted salmon

Preparation time
15 minutes
Cooking time
20 minutes + 10 minutes resting

With quinoa and sprout salad

Lyndey Milan's peanut-crusted salmon with quinoa and sprout salad is perfect for your next dinner night-in. Oily fish is also delicious paired with richer white varieties like Chardonnay.


4 x 200g ocean trout or salmon fillets, skin-off

1 cup (140g) salted, toasted peanuts

1 teaspoon sumac


Tahini sauce

200g Greek-style yoghurt

¼ cup (60g) tahini

2 cloves garlic

2 tablespoons (40ml) lemon juice (1/2 lemon)

1 long red chilli, deseeded, finely chopped (optional)

1 teaspoon (5ml) sesame oil

Salt flakes and freshly ground black pepper


Quinoa and sprout salad

95g (1/2 cup) quinoa, rinsed

200g Aussie sprouts

1 small red onion, finely chopped

½ cup flatleaf parsley, roughly chopped

2 tablespoons (40ml) extra virgin olive oil

Zest & juice of ½ lemon

Sea salt and freshly ground black pepper

1/3 cup (35g) pomegranate arils (optional)

Recipe by Lyndey Milan

Photography by John Paul Urizar

Styling by Michaela Le Compte

Food Prep by Wendy Taplin


1. For the quinoa and sprout salad: place quinoa in a small saucepan and ‘toast’ over medium heat for a minute or two. Add 2 cups (500ml) cold water, bring to the boil, then reduce heat to a low heat and cook according to packet directions, or cover and cook for 15 minutes, then rest 10 minutes without removing the lid. Grains should be translucent and the water absorbed. Remove from the heat, fluff up the grains with a fork and place in a large bowl to cool. Add remaining ingredients and scatter with pomegranate seeds, if desired.

2. For the tahini sauce: combine all ingredients and season to taste. A stick blender works well.

3. Preheat oven to 200ºC (180ºC fan-forced). Spread salmon with a tablespoon of the tahini sauce on the top. Reserve remaining sauce to serve. Chop peanuts finely with sumac and spread on a flat plate. Dip top and
sides of the salmon fillets into the mixture, pressing to coat. Place uncoated side of salmon down on a paper-lined baking tray. Place in pre-heated oven and cook for 8–10 minutes or as desired.

Lyndey’s note: Aussie sprouts are fresh sprouts, about the size of lentils, available in the supermarket. Salad keeps well in the fridge.

Wine Match


Preparation time
15 minutes
Cooking time
20 minutes + 10 minutes resting