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Griddled salmon with herby quinoa

Griddled salmon with herby quinoa

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Griddled salmon with herby quinoa

Serves 4

DifficultyNot too tricky

Nutrition per serving
  • Calories 363 18%

  • Fat 20.8g 30%

  • Saturates 4.3g 22%

  • Sugars 4.8g 5%

  • Salt 0.21g 4%

  • Protein 32g 64%

  • Carbs 11.5g 4%

  • Fibre 1.2g -

Of an adult's reference intake


  • 160 g ready-to-eat quinoa
  • 2 lemons
  • 2 courgettes
  • 1 bulb of fennel
  • 1 bunch of mixed fresh soft herbs, such as dill, parsley, basil
  • 4 tablespoons natural yoghurt
  • extra virgin olive oil
  • 4 salmon fillets , skin on, scaled and pin-boned, from sustainable sources

Recipe From

Jamie Magazine

By Rachel Young


  1. Prepare the quinoa according to the packet instructions, then squeeze over the juice of half a lemon. Season with a good pinch of sea salt and black pepper, then set aside.
  2. Preheat a griddle pan to high.
  3. Slice the courgettes lengthways into thin strips. Griddle the courgette strips for 2 minutes each side and put aside on a plate. Turn the griddle down to a medium heat.
  4. Using a mandolin (use the guard!) or speed-peeler, slice the fennel into thin strips, place in a bowl and squeeze over the juice of half a lemon. Pick and finely chop the herb leaves, stir through the quinoa and season.
  5. Make a dressing by squeezing the remaining lemon juice into a small bowl, then add the yoghurt and 2 tablespoons of oil, and stir to combine. Season with salt and pepper to taste.
  6. Season and rub a little oil all over the salmon fillets, then cook on the hot griddle for 3 to 4 minutes each side, or until the fish is cooked through.
  7. Pile the quinoa on a plate and arrange the griddled courgette and lemony fennel on top, along with flakes of salmon. Dot over the yoghurty dressing, scatter over the remaining herbs, then serve.

Watch the video: How To Cook Perfect Quinoa. Healthy Tip Tuesday (February 2023).