Instructions

1. 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.

   
   

2. 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.

   
   

3. 3

   Meanwhile, whisk all the dressing ingredients together and season.

   
   

4. 4

   Add the chopped herbs and 2 tbsp olive oil to the quinoa, seasoning to taste.

   
   

5. 5

   Serve the salmon on a bed of the quinoa and watercress with the dressing drizzled over the top.

   
   

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

Serves 4

Total time required 45 mins

• Preparation time: 10 mins
• Cooking time: 35 mins