Griddled salmon with herby quinoa

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

Ingredients

• 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

Method

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.