Salmon & Quinoa with Citrus & Chilli Dressing

Ingredients

• 4 tbsp of extra virgin olive oil

• 1 handful of parsley, finely chopped

• 1 handful of chives, finely chopped

• 1 handful of dill, finely chopped

• 100 g of watercress

• 25 g of chives, finely chopped

• 0.5 red chilli, deseeded and finely chopped

• 8 tbsp of extra virgin olive oil

• 1 clementine, zest and juice

• 1 lime

• 150 g of quinoa

• 4 fillets of lightly smoked salmon fillets

• 500 ml of chicken stock

4 servings / 1 fillet each

Calories~738 kcal

Protein~31 g

Carbs~28 g

Fat~56 g

Fiber~4 g

Sugar~3 g

Total recipe

Calories~2,950 kcal

Protein~125 g

Carbs~110 g

Fat~225 g

Fiber~15 g

Sugar~10 g

Method

• Step 1

  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 minutes until all the stock has evaporated. Put a lid on and set aside.

• Step 2

  Place the salmon fillets skin side down in a large frying pan on a high heat with 2tbsp of olive oil. Cook until the skin is nice and crisp, then gently flip over and turn the heat down to cook the fish through. Roughly 3-4 minutes skin side and 5 mins flesh side, depending on thickness.

• Step 3

  Meanwhile, whisk all the dressing ingredients together and season.

• Step 4

  Add the chopped herbs and 2 tbsp olive oil to the quinoa, seasoning to taste.

• Step 5

  Serve the salmon on a bed of the quinoa and watercress with the dressing drizzled over the top.