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Salmon & Quinoa with Citrus & Chilli Dressing
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4 serving
Prep time:
Cook time:
Serves: 4
This works just as well with other oily fish such as trout, tuna or mackerel. Looking for more fish recipes? Look no further.
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Ingredients
- 150g Quinoa
- 500ml Chicken Stock
- 4 fillets Lightly smoked salmon fillets
- 4 tbsp Extra virgin olive oil
- 1 Handful Parsley, finely chopped
- 1 Handful Chives, finely chopped
- 1 Handful Dill, finely chopped
- 100g Watercress
- 25g Chives, finely chopped
- ½ Red chilli, deseeded and finely chopped
- 8 tbsp Extra virgin olive oil
- 1 Clementine, zest and juice
- 1 Lime
Method
Step 1
Rinse the quinoa and place in a medium saucepan with the stock. Bring to the boil and turn down to a simmer for 20-25 minutes until all the stock has evaporated. Put a lid on and set aside.
Step 2
Place the salmon fillets skin side down in a large frying pan on a high heat with 2tbsp of olive oil. Cook until the skin is nice and crisp, then gently flip over and turn the heat down to cook the fish through. Roughly 3-4 minutes skin side and 5 mins flesh side, depending on thickness.
Step 3
Meanwhile, whisk all the dressing ingredients together and season.
Step 4
Add the chopped herbs and 2 tbsp olive oil to the quinoa, seasoning to taste.
Step 5
Serve the salmon on a bed of the quinoa and watercress with the dressing drizzled over the top.
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