Salmon with Quinoa and Cashews

If you’re looking to add an Asian-inspired twist to your everyday meals, this dish is a delicious choice! Salmon is paired with fluffy quinoa, crunchy cashews and vegetables, while soy sauce, sweet chilli sauce and lime bring bold flavours and a wonderful balance to every bite. It’s a colourful, satisfying meal with a lovely mix of textures and aromas that complement each other beautifully. Give it a try and enjoy every last bite!

Salmon with Quinoa and Cashews

Galatia Pamboridis

If you’re looking to add an Asian-inspired twist to your everyday meals, this dish is a delicious choice! Salmon is paired with fluffy quinoa, crunchy cashews and vegetables, while soy sauce, sweet chilli sauce and lime bring bold flavours and a wonderful balance to every bite.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Course Fish, Main Courses

Servings 6

Ingredients

  

• 190 grams tri-colour or white quinoa
• 750 ml water
• 50 grams oven-roasted cashews
• 2 eggs lightly beaten
• 4 salmon fillets skinless and boneless
• 1 Tbsp olive oil
• 1 Tbsp finely chopped ginger
• 1 garlic clove finely chopped
• 1 red chilli deseeded and finely chopped
• 70 grams frozen sweetcorn
• 300 grams edamame beans weighed in their pods, or 100 g frozen peas
• 2 spring onions thinly sliced
• 2 Tbsp soy sauce
• 2 Tbsp sweet chilli sauce
• 1 Tbsp sesame oil
• Juice of 1 lime
• Salt and pepper

Instructions

 

• Place the quinoa in a saucepan with the water and a pinch of salt. Cover and bring to the boil. Reduce the heat and simmer for 12–15 minutes, until the quinoa is tender but still has a slight bite. Drain and spread it out on a tray to cool completely.
• Heat a dry frying pan and toast the cashews until golden. Transfer them to a bowl.
• Add the eggs to the pan and cook into a thin omelette. Transfer to a plate and finely chop.
• Add the olive oil to the pan, followed by the salmon fillets. Season with salt and pepper and cook for 3 minutes on each side. Transfer to a plate.
• In the same pan, add the ginger, garlic and chilli. Sauté, stirring, until lightly golden and fragrant. Add the sweetcorn, quinoa and shelled edamame beans, then mix well.
• Stir in the chopped omelette, soy sauce, sweet chilli sauce and sesame oil. Mix thoroughly, then add the spring onions, cashews and lime juice. Toss everything together and serve the quinoa mixture with the salmon.

Collections summer