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The young adults have voted this one as one of their all time top 5 and I love the flavour combination. It uses one of my ‘must have’ staples – I always have a tub of natural or Greek yoghurt in the fridge as it’s used for so many things. Another favourite is fresh salmon. You can get it all year round and it’s excellent value.

If possible, buy a whole side of salmon, it’s much more cost effective. Cut it into fillets – you can freeze what you don’t need or cook it all — the salmon in this dish is delicious the next day in a salad or crumbled on scrambled eggs.

You will need either a grill pan or a non- stick frying pan and a small blender (I use my Nutribullet)

1 tbs Cajun seasoning

4 salmon fillets around 18og each

250g pouch of ready to eat quinoa

1 large can sweetcorn, drained

1 green chilli sliced (optional)

1 avocado, peeled stoned and cut into chunks

2 little gem lettuce, washed and cut into wedges

2 tomatoes, cut into wedges

2 tbsp coriander leaves

FOR THE DRESSING

100g Greek or natural yoghurt

1 spring onion, sliced including the green part

1 green chilli sliced

1 tbsp lime juice

1 tbs honey

Brush the salmon fillets with some vegetable or rapeseed oil and generously cover with the cajun seasoning on both sides. Heat the grill or frying pan until hot and chargrill the salmon for 2-3 minutes on each side until browned but still a little pink in the centre. Leave to rest for 5 minutes. At this point, if you would like your lettuce wilted, place it on the grill pan or in the frying pan and let it wilt in the residual heat.

Put the quinoa and sweetcorn in a microwave proof bowl, and microwave on full power for 2 minutes.

For the dressing put all the ingredients in the blender and whizz. Add half the dressing to the quinoa and corn and stir.

Divide the quinoa between 4 plates, top with salmon, avocado, tomato, lettuce and coriander leaves then finish with the remaining dressing

Cajun salmon with a warm quinoa salad

Jules
The young adults have voted this one as one of their all time top 5 and I love the flavour combination.
If possible, buy a whole side of salmon, it’s much more cost effective. Cut it into fillets – you can freeze what you don’t need or cook it all — the salmon in this dish is delicious the next day in a salad or crumbled on scrambled eggs.
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Prep Time 5 mins
Cook Time 15 mins
Course Main Course
Cuisine American
Servings 4 people
Calories 711 kcal

Equipment

Small Blender or Nutribullet
Non-stick frying pan

Ingredients
  

  • 1 tbsp Cajun Seasoning
  • 750 g Salmon fillets or a whole side of salmon cut into fillets
  • 250 g Ready-to-eat Quinoa
  • 330 g Sweet corn drained
  • 1 Green chilli sliced (optional)
  • 1 Avocado peeled, stoned and cut into chunks
  • 2 Little gem lettuce washed and cut into wedges
  • 2 Tomatoes cut into wedges
  • 2 tbsp Coriander leaves chopped

For the dressing

  • 100 g Greek yoghurt
  • 1 Spring onion including the green part
  • 1 Green chilli sliced
  • 1 tbsp lime juice
  • 1 tbsp Honey

Instructions
 

  • Heat the grill or frying pan until hot
  • Brush the salmon fillets with some vegetable or rapeseed oil and generously cover with the cajun seasoning on both sides.
  • chargrill the salmon for 2-3 minutes on each side until browned but still a little pink in the centre.
  • Leave to rest for 5 minutes.
  • At this point, if you would like your lettuce wilted, place it on the grill pan or in the frying pan and let it wilt in the residual heat.
  • While the salmon is resting, put the quinoa and sweetcorn in a microwave proof bowl, and microwave on full power for 2 minutes.

For the dressing

  • Put all the ingredients in the blender and whizz. Add half the dressing to the quinoa and corn and stir.

Serve

  • Divide the quinoa between 4 plates, top with salmon, avocado, tomato, lettuce and coriander leaves then finish with the remaining dressing.

Nutrition

Calories: 711kcalCarbohydrates: 72gProtein: 53gFat: 25gSaturated Fat: 4gTrans Fat: 1gCholesterol: 104mgSodium: 179mgPotassium: 1933mgFiber: 12gSugar: 12gVitamin A: 1832IUVitamin C: 23mgCalcium: 101mgIron: 6mg
Tried this recipe?Let us know how it was!
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