Sunday, June 15, 2014

{Citrus Salmon + Quinoa Salad}





This dish is healthy, this is for when you have those friends round who are a bit sporty spice, you know the ones with defined jaw lines and lycra in their wardrobe. Maybe they participate in fun runs or cycle up hills for no apparent reason. This is for when you want to prove that you can, yes can cook without butter, cream and all those other crazy delicious things.

...the salmon
1 tbsp lemon juice
1 tsp lemon zest
1 tbsp of lime juice
1 tsp lime zest
1 tbsp orange juice
1 tsp orange zest
4 x 200g salmon fillets

...the salad
1 cup uncooked quinoa
1 carrot, julienned
1 capsicum, diced
big handful of chopped parsley
big handful of chopped coriander
1/2 red onion, thinly sliced
1 tsp of lemon juice
1 tsp of lime juice
1 tbsp orange juice
2 garlic cloves, crushed
1 tbsp soy sauce
2 tbsp olive oil
1 tsp fresh ginger
1 chilli, seeds removed, finely choppped
greek yoghurt

Pop quinoa in a saucepan, rinse a few times and drain, add 2 cups of water, bring to a boil, cover and simmer for about 15 minutes, or until the water is absorbed. Remove from heat and let stand for 10 minutes. Fluff with a fork and let cool.

Combine carrot, capsicum, parsley, coriander and red onion in large bowl. Add cooled quinoa and toss to combine. Whisk together lemon, orange and lime juices, soy, ginger, garlic and chilli. Pour over salad and mix gently.

Marinate the salmon for 10-15 minutes, then gently panfry in olive oil until slightly pink in the middle.

To pan-fry salmon fillets, brush the fish with melted butter or oil. Heat your frying pan to medium (the citrus juices will caramelise quickly), lay the salmon fillets in, skin side down. Fry the fillet for 4-5 minutes on this side, until the salmon starts to change colour in the middle. Turn the fillets over for a further 2-3 minutes until the salmon is just cooked.

Serve salmon on a bed of the quinoa with a dollop of yoghurt.