Save to your scrapbook
Roasted baharat salmon & quinoa
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
2 red peppers, deseeded and sliced
2 small red onions, cut into thin wedges
1½ tbsp olive oil
2 cloves garlic, finely grated
1 tsp fresh ginger, finely grated
1 tsp Cooks’ Ingredients Baharat Spice
480g pack 4 salmon fillets, skin removed
2 x 250g packs ready cooked quinoa
1 lemon, juice of ½, the rest cut into wedges
¼ x 25g pack mint, leaves only, shredded
100g Waitrose Duchy Organic Thick & Creamy Natural Yogurt
1. Preheat the oven to 200°C, gas mark 6. Toss the peppers and onions with 1 tbsp oil and spread out on a large baking tray lined with baking parchment. Roast for 15 minutes. Meanwhile, mix the remaining ½ tbsp oil with the garlic, ginger and baharat spice. Season and rub all over the salmon.
2. Remove the tray of vegetables from the oven. Stir in the quinoa, season and squeeze over the lemon juice. Sit the salmon fillets on top and roast for 10 minutes, or until the fish is opaque and cooked through.
3. Stir the mint through the quinoa and divide between plates, with the salmon, some natural yogurt and the lemon wedges for squeezing over.
Cook’s tip Baharat is a peppery Middle Eastern spice mix with a little heat to it. It’s great combined with fresh ginger, garlic and a little oil to make a paste in which to marinade meat, fish or chicken.
Typical values per serving:
1 of your 5 a day/gluten free/high in omega 3