Ingredients
- 4 wild salmon fillets (approx..450g)
- 3 garlic cloves, minced
- 3 Tbsp extra virgin olive oil
- Juice of one lemon
- Pinch sea salt and pepper
- 1⁄2 cup milk of choice
Herb Quinoa:
- 1 cup quinoa uncooked
- ¼ cup lemon juice
- 1 cup flat-leaf parsley, finely chopped – save a small handful for topping.
- 1 cup fresh mint, finely chopped
- Pinch sea salt and pepper
Topping:
- 3/4 cup green olives, pitted and halved
- 1 cup halved cherry tomatoes
- ½ Lebanese cucumber, diced
- ½ cup crumbled feta cheese
- 1/4 cup toasted pine nuts
- Splash extra virgin olive oil
- Pinch sea salt and pepper
TIP: Use veggie stock instead of water to cook your quinoa for extra flavour and
nutritional goodness.
Method:
In a medium dish add salmon fillets.
In a small bowl combine olive oil, garlic and lemon juice, then pour over salmon fillets and turn them until well coated.
Season with sea salt and pepper.
Cook fillets to your liking in a large frying pan with some olive oil over medium heat.
To make the topping place olives, tomatoes, cucumber, feta, parsley, a splash of olive oil, and sea salt and pepper.
Toss gently and then set aside.
Place quinoa and water or veggie stock in a small saucepan and bring it to a boil.
\\Reduce heat to low, and cook covered for 10-12 minutes or until the liquid is absorbed. Fluff quinoa with a fork and then allow it to cool.
Place quinoa in a large bowl and add lemon juice, parsley, mint, pine nuts and season with sea salt and pepper. Toss gently to combine.
Transfer herb quinoa to a serving dish and top with salmon fillets and olive topping. Serve with lemon wedges.
Serves 4.
