Southern Quinoa Bake with Salmon, Spinach, and Merkén Corn Crust

Name: Southern Quinoa Bake with Salmon, Spinach, and Merkén Corn Crust
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 6
Cuisine: Chilena
Ingredients: 1.3 lb fresh skinless salmon; 1 cup quinoa; 2 cups water; 1 1/2 tsp salt; 1 tsp black pepper; 2 tbsp vegetable oil; 1 1/4 cups onion; 3 cloves garlic; 6 cups spinach; 1/3 cup white wine; 1/2 tsp dried oregano; 3 cups corn kernels; 3/4 cup milk; 4 oz grated chanco cheese; 2 tsp merken; 1 tbsp butter; 2 eggs; 1/4 cup fresh cilantro; 1 tbsp lemon juice

An original Chilean-style bake combining cooked quinoa, seared salmon, sautéed spinach, and a creamy corn topping with a touch of merkén. Baked until moist inside and golden on top, it is a homestyle dish inspired by southern Chilean flavors.

25 minPrep

40 minCook

65 minTotal

6Servings

High Protein

Ingredients

Adjust servings

600 g fresh skinless salmon (cut diced medium)
180 g quinoa (enjuagada)
480 ml water (for cocer the quínoa)
8 g salt (divided or to taste)
2 g black pepper (freshly ground)
30 ml vegetable oil (divided)
180 g onion (chopped diced small)
9 g garlic (chopped fino)
180 g spinach (fresh, troceada)
80 ml white wine (optional, for desglasar)
1 g dried oregano (chileno or común)
450 g corn kernels (fresh or congelado)
180 ml milk (whole or semidescremada)
120 g grated chanco cheese (or queso mantecoso similar)
4 g merken (divided)
15 g butter (for enmantequillar and dar sabor)
2 unit eggs (batidos)
12 g fresh cilantro (chopped fino)
15 ml lemon juice (freshly squeezed)

Nutrition facts

per serving

462 kcal

Calories

31 g

Protein

28 g

Carbs

24 g

Fat

4 g

Fiber

24 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyEggsFishSulfites

Instructions

1
1. Preheat the oven to 200 °C / 400 °F. Grease a medium baking dish with the butter and set aside.
2
2. Place the quinoa in a saucepan with the water and 1/2 teaspoon salt. Bring to a boil, lower the heat, cover, and cook for 15 minutes, or until tender and the liquid has been absorbed. Turn off the heat and let it rest for 5 minutes. Fluff the quinoa with a fork.
3
3. Season the salmon cubes with 1/2 teaspoon salt, the black pepper, and the lemon juice.
4
4. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Sear the salmon for 2 to 3 minutes, stirring carefully so it browns outside without fully cooking through. Remove and set aside.
5
5. In the same skillet, add the remaining tablespoon of vegetable oil. Add the onion and cook for 5 minutes until translucent. Add the garlic and dried oregano and cook 1 minute more.
6
6. Add the spinach to the skillet and cook for 2 minutes until wilted. Pour in the white wine and let it reduce for 2 minutes. Return the salmon to the skillet, mix gently, and turn off the heat.
7
7. In a food processor or blender, place 300 g of the corn, the milk, 1 teaspoon merken, and 1/2 teaspoon salt. Blend until thick and creamy. Mix that cream with the beaten eggs, half of the grated chanco cheese, and the fresh cilantro.
8
8. In a large bowl, combine the cooked quinoa with the salmon, onion, and spinach mixture. Taste and adjust with the remaining salt if needed.
9
9. Transfer the quinoa mixture to the buttered baking dish and spread it evenly. Cover with the corn mixture. Scatter the remaining 150 g corn on top, along with the rest of the grated chanco cheese and the remaining teaspoon of merken.
10
10. Bake for 25 minutes at 200 °C / 400 °F, until the topping is set and golden around the edges. For extra color, broil for 3 additional minutes, watching closely.
11
11. Remove from the oven and let rest for 5 minutes before serving so the bake can set. Serve hot.

Chef tips

If using frozen corn, thaw and drain it well before blending so the topping does not become watery. The salmon can be seared in batches to prevent it from steaming.

Substitutions

You can replace the salmon with firm Chilean pomfret or fresh horse mackerel. Chanco cheese can be replaced with mantecoso or low-moisture mozzarella. For a gluten-free version, make sure the merken and wine contain no gluten-based additives or traces.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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