Delicious Salmon Fillets, Salsa Verde & Tri Colour Quinoa Salad
  • Prep time: 30 minutes
  • Calories: 500
In this recipe, you will serve fresh Atlantic salmon fillets on a salad of sautéed vegetables and tri colour 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 of Salmon Fillets (Skinless)
  • 34 Cup of Tri Colour Quinoa
  • 120 g of Cherry Tomatoes
  • 1 of Garlic Clove
  • 1 of Sweet Corn Cob
  • 1 Bunch of Flatleaf Parsley
  • 1 12 Tbsp of Baby Capers
  • 1 Tbsp of Ground Almonds
  • 1 Tbsp of Red Wine Vinegar
  • 1 of Shallot
Recipe

Cook Quinoa:

Place quinoa into fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 112 cup of water and bring to the boil. Reduce heat and simmer for about 10 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.

Prepare Ingredients:

Peel and mince the garlic. Peel the sweet corn, and holding it on the end, cut down towards the cutting board, cutting off the corn kernels. Halve the tomatoes. Roughly chop the parsley leaves and thinly slice the stems. Roughly chop the capers. Peel & finely dice shallot to get 1 TBS of minced shallot; place in a 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 non stick pan, heat oil on medium-high. Add the corn; season with salt and pepper. Cook, stirring occasionally, 2-3 minutes. Add the tomatoes and remaining garlic paste; season with salt and pepper. Cook, stirring occasionally, 2-3 minutes, or until softened and fragrant. Add to the pot with the cooked quinoa. Wipe out the pan.

Cook Salmon:

Pat dry the salmon with paper towel; 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 4-5 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 (if desired) to the pot of cooked quinoa and corn; season with salt and pepper to taste. Stir to thoroughly combine. Divide the salad between dishes. Top salad with a cooked salmon fillet and a few spoonfuls of the salsa verde to taste. Enjoy!