Cookbook
Delicious Salmon Fillets, Salsa Verde & Red Quinoa Salad

Delicious Salmon Fillets, Salsa Verde & Red Quinoa Salad

  • 25 min
  • 500 calories

In this recipe, you will serve fresh Atlantic salmon fillets on a salad of sautéed vegetables and organic red quinoa. You will prepare a homemade Italian salsa verde made with parsley, capers, almonds and garlic. These flavours complete what is a healthy and easy dinner. Happy cooking! #youplateit

Ingredients

  • 2 Salmon Fillets (Skinless)
  • 0.75 Cups of Red Quinoa
  • 100 Grams of Cherry Tomatoes
  • 1 Garlic Clove
  • 1 Sweet Corn Cob
  • 1 Bunch of Flatleaf Parsley
  • 1.5 Tablespoons of Baby Capers
  • 1 Tablespoons of Ground Almonds
  • 1 Tablespoons of Red Wine Vinegar
  • 1 Shallot

Perth's local meal kit putting fresh first

Fresh and local ingredients sourced from WA farms and local Perth suppliers.

Get started

Step-by-step instructions

Step 1

Cook Quinoa:

Heat a large pot of salted water to boiling on high. Wash quinoa under cold water; drain thoroughly. Add quinoa to the pot of boiling water. Cook for about 15 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Step 2

Prepare Ingredients:

In the meantime, wash the fresh produce. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Halve the tomatoes. Roughly chop the parsley leaves and thinly slice the stems. Roughly chop the capers. Peel and mince or small dice the shallot to get 1 tablespoon of minced shallot you may have extra; place in a medium bowl with the red wine vinegar.

Step 3

Make Salsa Verde:

Add the parsley, capers, almonds and half the garlic paste to the shallot-vinegar mixture. Stir in enough olive oil to create a rough paste; season with salt and pepper to taste.

Step 4

Cook Vegetables:

In a large nonstick pan, heat olive oil or some butter on medium-high until hot. Add the corn; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the tomatoes and remaining garlic paste; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Transfer the cooked vegetables to the pot with the cooked quinoa. Wipe out the pan.

Step 5

Cook Salmon:

Pat dry salmon fillets with paper towels; season with salt and pepper on both sides. In the pan used to cook the vegetables, heat olive oil on medium-high until hot. Add the fillets. Cook 4 to 5 minutes per side, or until golden brown and cooked to your desired degree of doneness. Remove from heat.

Step 6

You Plate It:

Add a small drizzle of olive oil to the pot of cooked quinoa and corn if desired; season with salt and pepper to taste. Stir to thoroughly combine. Divide the salad between dishes. Top each with a cooked salmon fillet and a few spoonfuls of the salsa verde to taste Tip: don't overuse as it may be overpowering. Enjoy!

About us

You Plate It delivers incredible recipes and fresh local ingredients, so you can easily prepare a delicious meal at home.

  • We plan

    You get 12 new and exciting recipes to choose from each week.

  • We shop

    You get the freshest local ingredients to cook with.

  • We measure

    Your ingredients arrive perfectly portioned to save you time & reduce waste.

  • We deliver

    You get your meals delivered to your door every Sunday. Shipping is free!

Get started
Made with in Perth
Menu
Log in Get started
Phone: 0490 061 648