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Quinoa-crusted Salmon with Roasted Veg
found in Mains - Fish

Serves:    4  

icon  2 SPs    icon Nut Free    icon Gluten Free

Prep: 20 minutes
Cook: 45 minutes

Difficulty:     
Challenging

Ingredients  scales
Directions

1
Preheat the oven to 200°C / 180°C (fan oven) / 395°F / Gas Mark 6. Put the squash, peppers and onion on a baking tray, mist with cooking spray and add the chilli. Roast for 35 minutes, turning once.
2
Meanwhile, combine the garlic with half the zest and juice in a dish. Add the salmon, turn to coat, then cover and marinate in the fridge for 20 minutes.
3
While the veg are roasting and the fish is marinating, combine the quinoa and 200ml water in a pan over a medium-high heat. Bring to a boil then reduce the heat and simmer for 15 minutes, until the liquid has evaporated. Stir in the rest of the zest then set aside to cool.
4
Remove the fish from the fridge then press the cooled quinoa onto the top of each fillet.
5
Heat the oil in a frying pan over a medium heat and fry the salmon, quinoa-side down, for 4 minutes. Turn and cook for a further 3 minutes.
6
Toast the cumin seeds in a dry frying pan for 2 minutes, then crush using a pestle and mortar. Combine the yogurt and remaining lemon juice then stir in the toasted cumin seeds.
7
Toss the roasted veg with the spinach and serve with the fish and spiced yogurt.



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