Simple, healthy and tasty; this salmon super dish will have you feeling good and looking great!
Food is not as simple as it used to be. From diet shakes and supplements to TV dinners that have more numbers than words in their ingredient list, it seems that the world has lost touch with the idea of wholesome food.
“A nutritionally-sound diet should consist of everything in balance and moderation,” says Nicole. “Utilising nutrient-dense foods is a great way to get all the essential nutrients, vitamins and fibre you need without exceeding the recommended daily kilojoule intake,” she explains.
Two of those nutrient-dense foods are salmon — a great source of omega-3 fatty acids — and quinoa — a grain that is packed full of complete proteins. Combine these with fresh herbs that are packed full of flavour and you’ll have a quick, tasty and healthy dinner ready in minutes.
Nicole’s seared salmon with quinoa recipe
- 2 (150-gram) salmon fillets, pin boned
- 1/2 teaspoon of sumac powder
- 1 tablespoon of olive oil
- 1/2 cup of quinoa
- 5 -centimetre piece of ginger, grated
- 1 lemon, zest and juice reserved
- 1/2 ripe avocado, sliced into cubes
- 3/4 cup of low fat natural yoghurt
- 2 tablespoons of pistachio kernels
- 1/2 cup of coriander leaves, chopped
- 1 teaspoon of ground cumin
- Coriander leaves and lemon wedges to garnish (optional)
- Remove the salmon from the fridge and allow it to come to room temperature on a plate. Sprinkle with half the sumac.
- Place the quinoa in a small saucepan with 250ml of water. Bring to the boil, then cover and simmer for 15 minutes until cooked. Remove the lid and allow to cool slightly.
- Squeeze the grated ginger over the quinoa to give about two teaspoons of ginger juice. Discard the ginger pulp.
- Add the zest and juice of half a lemon to the quinoa. Stir to combine.
- Stir through 1/4 cup of yoghurt, pistachio kernels and the coriander leaves.
- Gently fold in the avocado, avoiding it becoming mashed.
- Set the quinoa mix aside until ready to serve.
- To make the yoghurt dressing, combine 1/2 cup of yoghurt, the cumin and remaining sumac and the zest and juice of the other half of the lemon. Stir through the remaining coriander leaves. Refrigerate until ready to serve.
- Heat the olive oil in a large frypan over medium high heat. Add the salmon fillets and cook for 2–3 minutes each side, or longer if you like it well done. Remove from the heat and rest on a warm plate.
- Place the quinoa mix onto a serving plate. Top with the fish and dollop with the yoghurt dressing.
- Garnish with some of the coriander leaves and extra lemon wedges if desired.