Serves: 6
Preparation and Cooking Time: 20 minutes
INGREDIENTS
400g skinless Atlantic salmon fillets
Spray extra virgin olive oil
Cracked black pepper to season
¾ cup quinoa, rinsed and drained
1 1/2 cups chicken stock, low or no added salt variety
1 bunch broccolini, chopped
1/2 cup chopped walnuts
4 cups baby spinach leaves, washed
1/2 cup fresh coriander leaves, washed and chopped
1 Tbs balsamic vinegar
2 Tbs fresh lime juice
2 Tbs fish sauce
1 Tbs Stevia (Natvia) or brown sugar
2 Tbs extra virgin olive oil
METHOD
1 Spray salmon with extra virgin olive oil and season with pepper. Place in a pre-heated frying pan and cook for 3 minutes each side on medium heat.
2 Meanwhile, place quinoa and 1 1/2 cups stock in a saucepan over high heat. Cover and bring to the boil. Reduce heat to low. Simmer for 10 to 12 minutes or until liquid is absorbed.
3 Blanch broccolini in hot water for 3-4 minutes until tender but still firm.
4 Flake salmon when cool.
5 Place quinoa in a heatproof bowl. Add salmon, chopped broccolini, walnuts, baby spinach leaves and coriander.
6 Pour balsamic vinegar and toss gently to combine.
7 For dressing, combine lime, extra virgin olive oil, fish sauce and stevia together in a small bowl and pour over salad just before serving.
The Carousel thanks Nature’s Own Dietitian and Exercise Physiologist Kate Save for this recipe!
