Salmon with Quinoa

Preparation time : 35 minutes

1.5 lbs salmon filet

4 tbsp honey mustard

2 tsp cinnamon

2 tsp cumin

5 oz quinoa

2 cup vegetable stock

3 spring onions

1 grapefruit

6 sprigs fresh mint

4 tbsp olives, pitted

3 tbsp almonds, blanched

2 tbsp olive oil

1 tbsp raspberry vinegar




Step by step

  1. Rinse fish, pat dry, and divide into four pieces. Place the fish on a baking tray lined with baking paper and brush with mustard. Rub salmon with spices and salt and pepper. Drizzle with olive oil and place into a preheated oven (350 °F) for approx. 10 minutes.
  2. Place the quinoa in a sieve and rinse with warm water. Drain well. Add to a saucepan with the vegetable stock. Bring to a boil and then reduce the heat and simmer for approx. 20 minutes, stirring occasionally. Strain the quinoa.
  3. Wash the spring onions and cut diagonally into rings. Peel the grapefruit, making sure to remove all of the white pith. Then quarter and slice.
  4. Wash the mint, shake dry and remove the stems. Combine the olives, mint, grapefruits, almonds and quinoa in a bowl. Add olive oil, vinegar and salt and pepper to taste.
  5. Arrange the quinoa salad on a plate and place the fish on top. Garnish with mint.