Salmon with Quinoa
35 Min
Total Time
20 Min
Cooking Time
15 Min
Preperation Time
Ingredients
| 1.5 lbs | salmon filet |
| 4 tbsp | honey mustard |
| 2 tsp | cinnamon |
| 2 tsp | cumin |
| 5 oz | quinoa |
| 2 cup | vegetable stock |
| 3 | spring onions |
| 1 | grapefruit |
| 6 | sprigs fresh mint |
| 4 tbsp | olives, pitted |
| 3 tbsp | almonds, blanched |
| 2 tbsp | olive oil |
| 1 tbsp | raspberry vinegar |
| salt | |
| pepper |
Instructions
Step 1:
Rinse fish, pat dry, and divide into four pieces. Place the fish on a baking tray lined with baking paper and brush with mustard. Rub salmon with spices and salt and pepper. Drizzle with olive oil and place into a preheated oven (350 °F) for approx. 10 minutes.
Step 2:
Place the quinoa in a sieve and rinse with warm water. Drain well. Add to a saucepan with the vegetable stock. Bring to a boil and then reduce the heat and simmer for approx. 20 minutes, stirring occasionally. Strain the quinoa.
Step 3:
Wash the spring onions and cut diagonally into rings. Peel the grapefruit, making sure to remove all of the white pith. Then quarter and slice.
Step 4:
Wash the mint, shake dry and remove the stems. Combine the olives, mint, grapefruits, almonds and quinoa in a bowl. Add olive oil, vinegar and salt and pepper to taste.
Step 5:
Arrange the quinoa salad on a plate and place the fish on top. Garnish with mint.
