Salmon & Quinoa with Citrus & Chilli Dressing
By OcadoLife
Published on 01 February 2022
This works just as well with other oily fish such as trout, tuna or mackerel. Time and servings
45 minsTotal time
4Servings
10 minsPrep time
35 minsCooking time
Ingredients
- 4 tbsp of extra virgin olive oil
- 1 handful of parsley, finely chopped
- 1 handful of chives, finely chopped
- 1 handful of dill, finely chopped
- 100 g of watercress
- 25 g of chives, finely chopped
- 0.5 red chilli, deseeded and finely chopped
- 8 tbsp of extra virgin olive oil
- 1 clementine, zest and juice
- 1 lime
- 150 g of quinoa
- 4 fillets of lightly smoked salmon fillets
- 500 ml of chicken stock
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.