Recipe of the week
Salmon with quinoa and chilli pak choi
Recipe of the week
Salmon with quinoa and chilli pak choi (Serves 4)
100g Red quinoa, rinsed well soaked in water for 30 minutes, then drained
1 tbsp sesame oil
2 tbsp tamari
2 tbsp Honey
1 tsp Freshly grated root ginger
Juice of half a lime
4 salmon fillets
For the chilli pack choi
2 tbsp Sesame oil
4 spring onions, thinly sliced
1 garlic clove, thinly sliced
1 red chilli, thinly sliced
1 tsp freshly grated root ginger
600g pak choi
1 tsp tamari
1 tsp fish sauce
Method
1- Cook the quinoa with 500 mL of water for 25 minutes, uncovered. Remove from the heat, drain away any water then return to the pan and leave to rest covered, for 10 minutes before removing the lid and leaving it to cool.
2- preheat the oven to 200°C/fan 180°C/gas mark 6. Combine the sesame oil, tamari, honey, ginger and lime juice in a small baking dish, then add the salmon and rub the marinade all over. Leave to marinate for 15 minutes, then pop into the oven, skinside up, and bake for 8 to 10 minutes, or until just cooked.
3- Warm the sesame oil in a wok or wide pan over a medium heat. Add the spring onions, garlic, chilli and ginger and cook, stirring for 2 minutes. Stir in the pack choi so it’s nicely coated, adding a splash of water, place a lid on top and cook for a further two minutes. Stir the cooked quinoa into the pan then add The tamari and fish sauce and allow to heat through.
4- Divide between four plates, top with the salmon, drizzle over any juices and serve.