Salmon & Quinoa with Citrus & Chilli Dressing
By OcadoLifeThis works just as well with other oily fish such as trout, tuna or mackerel.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
13 total- 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
5 stepsStep 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.