1. Rinse the quinoa with hot water and add to a small pot with the slightly salted water. Bring to a boil and let simmer for about 20 minutes – the quinoa should have soaked up most of the water. Set aside and let cool down.

 

2. Wash and dry the bell pepper and pimientos. Remove the green stems and seeds from the bell peppers and cut them into bite-size pieces. Add some oil to a pan and heat up. Add the bell peppers and fry for several minutes until browned in some spots and slightly softer, but not mushy. Take out and add to the pot with the quinoa and mix in. Add some more oil to the pan if needed and fry the pimientos until almost black in some spots. Remove from the heat, sprinkle with some flaky sea salt and let cool down.

 

3. Mix the oil, vinegar, tabasco sauce, and grated garlic in a small bowl, season with salt and pepper. Set aside.

 

4. Wash the salmon and pat dry with some kitchen paper. Season with some fresh ground pepper. Add some oil to a frying pan and heat up. Add the salmon with the skin side down into the pan and fry over medium-high heat for 4-5 minutes. Reduce the heat do medium-low, flip the fish and fry on the other side until cooked through – about 4-5 minutes more. The salmon should be pink and glossy on the inside. Season with flaky sea salt and some more pepper if needed.

 

5. Mix the quinoa salad with the dressing, divide between the plates and place the salmon on top. Sprinkle with chopped pistachios and chopped parsley and serve with the pimientos on the side.