Mothers know best.

She bandaged and kissed your injured knees. Pretended not to mind cleaning up your flu blowout at 2a.m., and hugged your broken heart better when you knew she knew that was gonna happen.

She remembers what vegetable you hate!

And which sweet you can’t resist.

The recipe is simple but with love and thoughtfulness.  This was a very successful hit when I had my catering company and the gluten-free, fresh herb version of a recipe I created for Burlington gourmet market Marilu’s, it’s one of their best sellers.  Expect a crackle of seasoned baked quinoa, the tang of Dijon and Spring’s tender baby leeks on a bed of delicately rich, wild salmon.

Buying Guide: The natural diet and conscientious fishing of Wild Alaskan Salmon make it a healthful, fishing sustainable choice. Full of vitamins D and B12, tryptophan, omega-3, selenium, calcium, it’s immune system and energy boosting, bone and connective tissue building, an anti inflammatory, and heart protecting.  Good stuff for Mom and you.

Mother’s Day Leek & Quinoa Crusted Wild Salmon                              Serves 4

Preheat the oven to 400’F
1.5-2lb (800g) filet Wild Alaskan Salmon
1/2 cup of Dijon Mustard (full flavoured Maille or the pop of Eden’s)
1 cup Fresh Baby Leeks well rinsed, and chopped into 1/8″ rounds (approx 2 leeks)
1 ounce Dry White Wine
1 cup uncooked Quinoa
1 tbsp Olive Oil
1 tbsp packed, each of finely chopped fresh Dill and Chervil
1 tsp fresh finely chopped thyme
Cracked Black Pepper
1/2 fresh lemon
Cook quinoa according to package directions to obtain 3 cups cooked.  Lay salmon skin side down on parchment paper lined baking sheet.
In a small mixing bowl, combine chopped leeks with the Dijon Mustard and wine.  Spread the mixture over the salmon to cover thoroughly.
To cooked quinoa add olive oil, dill, thyme, chervil and cracked pepper, fluffing with fork to incorporate throughout.  Spread then firmly press quinoa mixture onto the leek dijon covered fish creating a quinoa crust.  Squeeze the 1/2 lemon over the entire crust. Bake 15-20 minutes until cooked but juicy.
Serve with shaved spring asparagus in fresh lemon and parmesan, and garlic baked multi coloured new potatoes.
Oh tester Marg and I are absolutely devouring this!