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Delishar

Samon with Avocado Mango Salsa on Quinoa

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Servings: 4
Ingredients Method Notes

Ingredients
  

Quinoa
  • 1 cup quinoa
  • 1-1/2 cup vegetable stock or water
Mango Avocado Salsa
  • 1 mango pitted & diced
  • 1 avocado pitted & diced
  • 1/2 red pepper cored & diced
  • 1/2 yellow pepper cored & diced
  • Juice of 1 lime or more to taste
  • 1 shallot diced (optional)
  • 1/4 tsp cayenne pepper optional
  • Salt and black pepper to taste
Salmon
  • 4 fillet of salmon 150-180g each
  • Salt and black pepper to taste
  • 2 tsp olive oil

Method
 

Quinoa
  1. Rinse quinoa and drain.
  2. Place quinoa into a pot over medium heat and toast until no longer wet and smells nutty. About 5-8 minutes.
  3. Pour in stock, bring to boil.
  4. Reduce heat to low, cover and let the quinoa cook in a gentle simmer for 15 minutes.
  5. After 15 minutes, turn off heat and allow to sit with lid on for another 5 minutes. Do not open or peek!
  6. Then fluff with fork before serving.
Mango Avocado Salsa
  1. Place everything into a bowl, and gently toss to combine.
  2. Season with salt, pepper, and more lime juice to your desired taste.
Salmon
  1. Season salmon with salt and pepper on both sides.
  2. Heat oil in pan over medium heat.
  3. When oil is hot, add fish skin side down and cook for 2-3 minute.
  4. Flip and cook for another 2-3 minutes.

Notes

If using water to cook quinoa, season with some salt to taste.