Salmon Quinoa Lemon Honey (Print)
Salmon, quinoa, lemon honey, and cucumber salad all come together for a light, tasty dish.
# Ingredients:
→ Cucumber Salad
01 -
1 cucumber, diced
02 -
30 g arugula, finely chopped
03 -
10 g fresh dill, finely chopped
04 -
30 ml olive oil
05 -
15 ml fresh lemon juice
06 -
salt, to taste
07 -
freshly ground black pepper, to taste
→ Sauce
08 -
60 g mayo
09 -
5 g Dijon mustard
10 -
15 ml lemon juice, fresh squeezed
11 -
1 g fresh dill, finely chopped
12 -
salt, to taste
13 -
fresh black pepper, to taste
→ Salmon
14 -
450 g salmon fillet, cut into bite-sized chunks
15 -
30 ml olive oil
16 -
15 ml honey
17 -
15 ml fresh lemon juice
18 -
8 g paprika
19 -
2 g garlic powder
20 -
2 g onion powder
21 -
2.5 g salt
→ Base
22 -
200 g dry quinoa
# Steps:
01 -
Pile cooked quinoa in each bowl, top with baked salmon chunks, spoon on cucumber salad, and drizzle over some sauce. Eat while it’s hot.
02 -
Mix together mayo, Dijon, fresh dill, salt, pepper, and lemon juice in a small bowl til smooth. Taste and tweak if you want.
03 -
Throw diced cucumber, arugula, and dill into a bowl, drizzle with olive oil and lemon juice. Add salt and pepper, mix well, taste and adjust if you fancy.
04 -
Spread the marinated salmon evenly on a sheet lined with parchment, don’t let them touch. Bake for 10–12 minutes or until it’s just how you like it.
05 -
Gently mix the salmon chunks into the marinade so every piece gets coated.
06 -
In a bowl, whisk olive oil, honey, lemon juice, paprika, garlic powder, onion powder, and salt together.
07 -
Boil a pot of water. Once boiling, salt it and add quinoa. Cook for 15 minutes or what the package says, til tender. Drain with a fine strainer, shake out water, set aside.
08 -
Preheat your oven to 230°C using top and bottom heat.
# Notes:
01 -
Leftover sauce keeps in the fridge, covered, for about a day or two.