Salmon and quinoa with a citrus and chilli dressing
This works just as well with other oily fish such as trout, tuna or mackerel. Don’t skimp out on the zest either! One lime or clementine can really make this dish stand out.
Serves 4 Total Time 45 mins
- 150g quinoa
- 500ml chicken or vegetable stock
- 4 lightly smoked salmon fillets
- 4 tbsp extra virgin olive oil
- Handful parsley, chives and dill, finely chopped
- 100g watercress
For the dressing:
- 25g chives, finely chopped
- ½ red chilli, deseeded and finely chopped
- 8 tbsp extra virgin olive oil
- Zest and juice of 1 clementine and 1 lime
- Rinse the quinoa and place in a medium saucepan with the stock.
- Bring to the boil and turn down to a simmer for 20–25 mins until all the stock has evaporated. Put a lid on and set aside.
- Place the salmon fillets skin side down in a large frying pan on a high heat with 2 tbsp of the olive oil.
- Cook until the skin is nice and crisp, then flip over and turn the heat down to cook through. Roughly 3-4 mins skin side and 5 mins flesh side, depending on thickness.
- Meanwhile, whisk all the dressing ingredients together and season.
- Add the chopped herbs and 2 tbsp olive oil to the quinoa, seasoning to taste.
- Serve the salmon on a bed of the quinoa and watercress with the dressing drizzled over the top.