Milan made this impressive salmon wellington (or should I say Saumon en croute), as the main course of a delicious lunch in Villeneuve-lès-Avignon. He didn’t pass on the recipe so I hope he approves of this one. Cook 70g (2½ oz) of well-rinsed quinoa for about 15 minutes until tender. Drain, cool under running water, drain again, then set aside.…… Continue reading salmon wellington