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Quinoa salad with salmon
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Whip up Tobie Puttock's gourmet salmon for a healthy delight!
Ingredients:
  • 225g (1 1/2 cups) quinoa
  • 500ml (2 cups) water
  • 250.00 ml fresh mint leaves
  • 70g (1/4 cup) low-fat yoghurt
  • 4 skin-on salmon fillets
  • 27.30 gm extra virgin olive oil
  • 1 bunch broccolini, coarsely chopped, blanched
  • 1 bunch asparagus, coarsely chopped, blanched
  • 1 fennel bulb, trimmed reserving fronds, halved, thinly sliced
  • 125.00 ml fresh dill sprigs
  • 20.00 ml drained baby capers, chopped
  • Pinch of ground cumin
  • 1 lemon, rind finely grated, juiced
  • Salt, to season
Instructions:
  • 1. Heat a saucepan over medium heat and toast the quinoa for 2-3 minutes until fragrant. Add water, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes until the water is absorbed. Let it cool for 10 minutes, then transfer the quinoa to a large bowl and chill in the fridge until needed.
  • Chop half of the fresh mint and mix it with the yogurt in a small bowl. Season to taste and refrigerate until needed.
  • Score the skin of each salmon fillet. Place them on a plate, then generously drizzle 2 teaspoons of oil over them. Season with your favorite spices.
  • Preheat a barbecue flat plate or frying pan over medium-high heat. Cook salmon, skin-side down, for 3 minutes, then flip and cook for an additional 1-2 minutes until desired doneness. Let it rest on a plate before serving.
  • Combine broccolini, asparagus, sliced fennel, fennel fronds, dill, capers, cumin, lemon rind and juice, and the rest of the mint and oil with the quinoa. Season with salt and pepper. Mix gently to combine. Serve alongside the salmon and yogurt mixture.

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