SERVES: 4
TIME TO PLATE: 45 MINUTES
WHAT YOU NEED:
- ¼ cup coconut oil
- 2 tbsp shredded ginger
- 3 cloves garlic, thinly sliced
- 1½ cups quinoa, pre-cooked
- 3 spring onions thinly sliced
- 2 tablespoons light soy sauce / tamari sauce
- 4 x 120g salmon fillets, skin-on and halved
- Sea salt and cracked black pepper
Salad:
- 1 lebanese cucumber, seeded and thinly sliced
- 1 small red onion, thinly sliced
- 1 cup basil leaves
- Lime wedges, to serve
HOW TO MAKE:
- Heat 2 tablespoons of the oil in a large non-stick frying pan over high heat. Add the ginger and garlic, and cook for 1–2 minutes or until lightly golden.
- Add the quinoa and cook, stirring occasionally, for 10–12 minutes, or until lightly toasted.
- Add the onion and soy sauce/ tamari sauce and toss to combine.
- While the quinoa mixture is cooking, heat the remaining oil in a medium non-stick frying pan over high heat. Cook the salmon for 3–4 minutes each side or until cooked to your liking.
- Divide the quinoa and salmon between plates and sprinkle with salt and pepper.
- Serve with the salad of cucumber, red onion, basil and lime