Sticky-sweet Salmon with Veggie Quinoa

Aren’t you tired of all the January detox talk? I am a firm believer of a balanced diet and I don’t say no to my cravings. I don’t eat meat every day, avoid saturated fat, eat all my veggies and I never say no to chocolate. And I am not saying you should listen to me! I listen to my body and when I feel I had one too many, I eat a feel-good meal like this salmon and quinoa.

I wasn’t sure how I wanted to call this sauce. Teriyiaki came to mind, but then I thought that maybe I was pushing my luck with all the people you know how to make the authentic version. “Sticky-sweet” I think describes it although “citrusy” is also game. Whatever you call it, it’s really flavourful and absolutely delicious.

For the Salmon:

  • 4 x 250 g salmon fillets, no bones or skin
  • 3 Tbs sweet chilli sauce
  • 2 Tbs honey
  • 2 tsp sesame oil
  • 3 Tbs orange juice
  • 3 Tbs lemon juice
  • 4 Tbs soy sauce
  • 1 Tbs ginger, grated

For the quinoa:

  • 200 g raw quinoa
  • 2 Tbs olive oil
  • 2 tsp black mustard seeds
  • 2 large red onions, sliced
  • 1 large tomato, chopped
  • 200 g frozen peas
  • 1/4 cup fresh coriander leaves, chopped
  • 1 Tbs mint leaves
  • 1 spring onion, sliced
  • 2 Tbs lemon juice
  • 1 tsp granulated sugar
  • 1 Tbs sesame seeds, preferably dry roasted


To make the salmon, preheat oven to 200 C fan. Place the salmon fillets in a heat proof pan. Use a small or medium sized pan. You don’t want the sauce to spread too much.

Mix together the remaining ingredients and pour over the salmon fillets. Season with salt and pepper. Bake for 12-14 minutes. Cover and set aside.

To make the quinoa, place in a pot with 3 cups water and a little salt. Bring to boil, lower the heat, cover and cook for 12-15 minutes. Drain quinoa and spread on a baking pan to cool and stop cooking.

Take a large skillet and put on the stove over medium-high heat. Pour in olive oil and mustard seeds. Cook stirring until they are grey and start to pop. Add the onions and cook until soft and beginning to colour. Add tomato and give it a stir until it starts to release it’s juices. Throw in the peas and cook for a minute. Add cooked quinoa and mix well. Cook a couple of minutes longer to meld the flavors. Taste and season with salt and pepper.

Take off the heat and add the coriander and spring onion. Mix lemon juice and sugar and pour it over. Transfer quinoa on on a serving platter. Garnish with the mint leaves.

Place salmon fillets on quinoa. Drizzle with some of the salmon pan juices and sprinkle with sesame seeds. Serve warm.

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