Honey & Soy Glazed Salmon with Green Quinoa

And so we have realized that we love quinoa in any case. This inexperienced salad is scrumptious and the quantity under is half of what Neven Maguire suggests. Be at liberty to double down in the event you assume you’ll be able to deal with it.

Wine suggestion: We predict this fits a younger, fruity Cabernet Franc like Olga Raffault Cuvée Domaine. Unripened and cheerful darkish cherry fruit with a crunch and earthiness that basically enhances the kale, spinach and watercress.

Honey and soy glazed salmon with inexperienced quinoa – Serves 4

• 100 ml soy sauce
• 3 tbsp honey
• a beneficiant pinch of chilli flakes
• 1 tbsp canola oil
• 1 tsp sesame oil
• 4 salmon fillets, with pores and skin on

FOR THE QUINOA:

• 75g quinoa
• 150 ml vegetable inventory
• 50 g kale, take away the stems
• 50 g child spinach
• 50 g pistachios, toasted and chopped
• 40g watercress
• ½ avocado, cubed
• ¼ cucumber, pitted and finely chopped
• 1 tbsp chopped cilantro
• lime wedges, to garnish

Rinse the quinoa, place the vegetable inventory in a small saucepan and convey to the boil. Cowl with a lid and simmer gently for 10-12 minutes till tender and inventory has been absorbed. Place in a big bowl and let cool.

Place the soy sauce, honey, and chili flakes in a small bowl and whisk to mix.

Put together the remainder of the elements for the quinoa and gently fold them into the cooled quinoa. Style and season with salt and black pepper.

Season the salmon fillets, then warmth a non-stick skillet over medium warmth. Add the rapeseed and sesame oil and fry the salmon fillets, pores and skin aspect up, for 2-3 minutes till gentle golden brown. Fastidiously flip them over and cook dinner for an additional 4 minutes. Flip the warmth as much as excessive and pour within the honey-soy combination. Simmer for a couple of minutes, spoon the sauce over the salmon, it ought to thicken right into a viscous sauce.

Place the quinoa on a big serving platter and high with the salmon fillets. Drizzle over the syrupy sauce and garnish with the lime wedges.

(Unique recipe from Extra Midweek Meals by Neven Maguire, Gill Books, 2022.)