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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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
Equipment
- Small Blender or Nutribullet
- Non-stick frying pan
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!