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Citrus salmon with green quinoa


Serves: 2
timePrep time: 25 mins
timeTotal time:
Citrus salmon with green quinoa
Recipe photograph by Kris Kirkham

Citrus salmon with green quinoa

This zesty salmon dish will perk up your midweek meals

Serves: 2
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
476Kcal
Fat
24gr
Saturates
4gr
Carbs
28gr
Sugars
16gr
Fibre
8gr
Protein
34gr
Salt
0.3gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • 50g dried quinoa, rinsed
  • 125g frozen peas
  • 160g broccoli florets, roughly chopped
  • 2 tsp extra-virgin olive oil
  • 1 x 240g pack salmon fillets, skinned
  • 4 spring onions, sliced
  • 2 lemons
  • 1 orange
  • 1 tbsp clear honey

Step by step

  1. Cook the quinoa in salted boiling water for 18 minutes, adding the frozen peas for the last 3 minutes. Whiz the broccoli to a rice-like texture in a mini processor. Tip into a heatproof bowl with a pinch of salt, cover with a microwaveable plate and microwave for 3-4 minutes on High until tender, stirring half way through. Set aside.
  2. Meanwhile, heat 1 teaspoon of oil in a nonstick frying pan. Season the salmon fillets and add to the hot pan. Cook for 3-4 minutes on the first side, then flip, add the spring onions and cook the salmon for 1-2 minutes on the second side, until almost cooked through.
  3. While the salmon cooks, grate the zest and squeeze the juice from half of one lemon and reserve for the quinoa, and cut the other half into wedges to serve. Grate the zest from half of the orange, and from the second lemon. Squeeze the juice from the whole orange and lemon and add these to the salmon pan with the zests and honey, to make a sauce. Bubble until slightly syrupy and spoon over the salmon to glaze.
  4. Drain the quinoa and peas well, then mix in the broccoli and 1 teaspoon of olive oil. Season and mix in the reserved lemon zest and juice. Serve the salmon and sauce with the green quinoa and lemon wedges.
    Tip
    Make it veggie
    Pan-fry thick slices of halloumi instead of the salmon

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