
Delicious Salmon Fillets, Salsa Verde & Red Quinoa Salad
- Prep time: 25
- Calories: 500
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
Recipe
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.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.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.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.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.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!