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