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Salmon with quinoa salad
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2 x 265g packs Waitrose Duchy Organic 2 Scottish Salmon Fillets
1 lemon, juice and zest
¼ tsp cayenne pepper
4 tsp organic extra virgin olive oil
1 fennel bulb, shredded
150g sugar snap peas, halved lengthways
1 avocado, diced
2 Waitrose Duchy Organic Large Vine Tomatoes, diced
25g pack flat leaf parsley, roughly chopped
10 mint leaves, roughly chopped
¼ tsp ground allspice
1. Preheat the grill to high. Cook the quinoa according to the pack instructions. Lay the salmon fillets on a baking sheet. Mix the lemon zest and cayenne pepper into 1 tsp olive oil, and brush over the salmon. Season, then grill for 6-8 minutes.
2. Meanwhile, combine the fennel, sugar snap peas, avocado and tomatoes in a large bowl. Toss in the quinoa and herbs. Combine the lemon juice, remaining olive oil and the allspice, and toss the dressing through the salad. Season and serve with the salmon.
Typical values per serving:
This recipe was first published in September 2016.