Lunch, Salads

SERVES:

DIFFICULTY:
Easy

PREP TIME:
10

COOK TIME:
35

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Ingredients

For the fish

4x salmon fillet 150g, skin on (or ocean trout)
extra Virgin Olive Oil
sea salt and ground black pepper pinch

For the quinoa

1 cup quinoa
3 cups water
salt pinch

For the salad

250 g baby cucumbers
¼ cup dill
1 garlic crushed
¼ cup fresh mint
1 radishes small bunch
2 spring onions sliced on a sharp diagonal

For the dressing

½ cup low fat Greek yoghurt
¼ cup fresh mint chopped
½ tbsp fresh chives chopped
1 tbsp lemon juice

Method

Place the quinoa in a very fine mesh strainer and place the strainer in a bowl. Fill the bowl with enough cool water to cover the quinoa and soak for 5-10 minutes, swishing the quinoa occasionally with your fingers. Rinse until the water runs clear and drain well.
Place the rinsed quinoa in a large saucepan with 1 ½ cups water and a pinch of salt. Bring the quinoa to a simmer, then cover and reduce the heat to low. Cook until all the water is absorbed, and the quinoa is tender with a hint of bite, about 15 minutes. If the quinoa isn’t yet cooked by the time the water is absorbed, sprinkle with a splash of water and continue cooking.
Let stand for 5 minutes, then fluff gently with a fork. Transfer to a large bowl.
In a small bowl, whisk the dressing ingredients together until well incorporated. Check for seasoning and set aside.
Brush the salmon with olive oil and season the skin with a pinch of salt and pepper. Place the salmon into a cold frying pan, skin side down. Turn heat onto a low-medium heat and cook for 4-5 minutes. Turn the salmon over, finish cooking for 1 minute. Remove from the pan and rest for 2 minutes. The salmon should be cooked rare/med-rare and skin on the crispier side.
Assemble the salad on a serving dish, place the fish on top. Serve immediately with minted yoghurt dressing.

Notes

Try a different version of this recipe by omitting the salmon and using any leftover
white proteins such as cold turkey, chicken, or fish.
If you have extra large portions of salmon, or like yours cooked more, add an extra
minute of cooking time on the skin side down.
You can also remove the skin and “flake” the salmon in in large chunks through
the salad, serving hot or cold.

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.

Nutritional information (per serve)

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