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Grilled Salmon and Quinoa Salad with Avocado Salsa

Posted by Lucinda Beamish on

A hearty salad bursting with healthy fats, this dish satisfies at any time of the year — it's particularly good in summer when tomatoes and corn are at their best. Quinoa is essentially a seed, rather than a grain, and is a great base for building flavour. Try subbing in your favourite salad ingredients, a different kind of grilled fish, or even barbecued chicken or beef. If you can’t find quinoa, use couscous instead.

Grilled Salmon and Quinoa Salad with Avocado Salsa

Serves: 4 

To prep: 20 minutes | To cook: 15 minutes

Gluten-free

 

Ingredients

Quinoa salad

1½ cups quinoa

2 cups water

 

Yoghurt mint dressing

1 cup fresh mint leaves

¼ cup natural yoghurt

salt and freshly ground black pepper

 

Avocado salsa

1 avocado, flesh finely diced

½ cup corn kernels

2 ripe tomatoes, deseeded and finely diced

½ red onion, finely diced

zest and juice of 2 lemons

 

To assemble

4 salmon fillets, skin on

1½ tablespoons extra virgin olive oil

1 head broccoli, broken into florets and blanched

handful green beans, trimmed and blanched

1 spring onion, finely sliced

½ cup fresh dill sprigs

1 tablespoon baby capers, drained and chopped

pinch of ground cumin

 

Method

Heat a saucepan over a medium heat and toast the quinoa for 2–3 minutes or until aromatic. Pour in the water and bring to the boil. Reduce the heat to low, cover and simmer for 15 minutes or until the water is absorbed. Transfer the quinoa to a large bowl and cool for 10 minutes.

To make the yoghurt dressing, chop half the mint and combine with the yoghurt in a small bowl. Season with salt and pepper.

To make the salsa, combine the avocado, corn, tomato and red onion in a medium-sized bowl. Squeeze in the juice of half a lemon and gently toss to combine. Season with salt and pepper.

Cut slits in the skin of each salmon fillet and transfer to a plate. Drizzle over 2 teaspoons of the extra virgin olive oil, and season with salt and pepper. Heat a frying pan over a medium-high heat. Cook the salmon, skin-side down, for 3 minutes, then turn and cook for 1–2 minutes. Transfer to a plate to rest.

Add the broccoli, beans, spring onion, dill sprigs, capers, cumin, lemon zest and the remaining lemon juice, mint and oil to the cooled quinoa. Gently toss to combine. Serve with the salmon and avocado salsa, with yoghurt dressing on the side.

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