Delicious Salmon Fillets, Salsa Verde & Tri Colour Quinoa Salad
- Prep time: 30 minutes
- Calories: 500
- 2 Salmon Fillets (Skinless)
- 0.75 Cups of Tri Colour Quinoa
- 120 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
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 TBS 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 non stick pan, heat olive oil (or some butter) on medium-high until hot. Add the corn; season with salt and pepper. Cook, stirring occasionally, 2 - 3 minutes, or until lightly browned. Add the tomatoes and remaining garlic paste; season with salt and pepper. Cook, stirring occasionally, 2 - 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 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 (TIP: don't overuse as it can be strong in flavour. Any leftovers can be used to top most meats, or added to salads - delish!). Enjoy!