salmon with quinoa salad
Servings: 4
Ingredients
- 4 salmon fillets
- 2 Tbsp butter
- creole seasoning to dust - recipe link below
For the quinoa salad
- 1 cup quinoa
- 2 cups chicken stock
- 1/2 tsp creole seasoning
- 1 red pepper diced
- 1/2 jalapeno seeded and minced
- 4 green onions chopped
- 2-3 Tbsp minced cilantro
- 2 Tbsp vegetable oil
- juice of 1/4 lime
For the avocado salsa
- 1 ripe avocado peeled, seeded and coarsely chopped
- 1 Tbsp white onion coarsely chopped
- 3 Tbsp cilantro
- 1/4 tsp salt
- 1/2 jalapeño seeded and coarsely chopped
- water to bring the salsa together
Instructions
Quinoa salad
- Bring the stock to a boil. Add the creole seasoning and quinoa. Cover and cook per the instructions on the quinoa package. Fluff and let cool slightly.
- Toss with the red pepper, jalapeño , cilantro, oil and lime.
- Adjust salt.
Avocado salsa
- Combine all the ingredients in a blender. Pulse, adding enough water to bring the salsa to the consistency of heavy cream.
The salmon
- Warm the butter in a non-stick frying pan large enough to hold all four fillets. Cook gently over low heat until just warmed through/translucent, flipping the fish as required. Cook it longer if you want it cooked through.
- To serve mound the quinoa salad in the middle of the plate. Place the fish overtop and drizzle with the avocado salsa.
Notes
1/2 tsp of creole seasoning is pretty lightly seasoned. If you want to make this to go with something more assertive than fish or as a stand-alone quinoa salad, add 1 full tsp.
Black beans make a nice to the quinoa salad if serving it with poultry.
Black beans make a nice to the quinoa salad if serving it with poultry.