Sweet and spicy salmon with quinoa

A delicious dish with sweet, spicy and aromatic notes, featuring tender salmon marinated with sweet chilli sauce, honey, orange, soy sauce and ginger. It is served with fluffy quinoa combined with vegetables, fresh herbs and lemon. A light, nutritious and flavourful meal, perfect for those who enjoy balanced flavours with an exotic twist. Serve salmon with its marinade on the same platter so that quinoa is infused with all the delicious flavours.

Sweet and spicy salmon with quinoa

Galatia Pamboridis

A light, nutritious and flavourful meal, perfect for those who enjoy balanced flavours with an exotic twist. Serve salmon with its marinade on the same platter so that quinoa is infused with all the delicious flavours.

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Prep Time 40 minutes mins

Cook Time 30 minutes mins

Course Fish, Main Courses

Servings 4

Ingredients

  

For the salmon

• 4 x 125 grams salmon fillets skinless
• 2 Tbsp sweet chili sauce
• 1 Tbsp honey
• 2 Tbsp orange juice
• 3 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 1 Tbsp ginger grated
• 1 clove of garlic melted
• Salt and pepper
• A pinch of chili powder

For the quinoa

• 200 grams raw quinoa
• 2 Tbsp of olive oil
• 2 tsp black mustard seeds
• 1 Tbsp ginger chopped
• 2 cloves garlic finely chopped
• 1 large red onion sliced
• 1 large tomato chopped
• 200 grams peas frozen
• 1/4 cup fresh coriander leaves chopped
• 1 spring onion sliced
• 2 Tbsp lemon juice
• 1 Tbsp sesame seeds

Instructions

 

• To make the salmon, preheat the oven to 210°C fan. Place the salmon fillets in a heatproof pan. It’s best to use a small or medium-sized pan to prevent the sauce from spreading too much.
• Mix the rest of the ingredients and pour over the fillets, until the marinade reaches half way up the salmon. Keep any left-over marinade. Season with salt, pepper and chili powder. Bake for 12 minutes. Cover loosely and set aside.
• To make the quinoa, cook in a pot with 3 cups of water and a little salt for 12-15 minutes. Spread quinoa on a baking tray to cool and stop cooking.
• Take a large frying pan and put it on medium to high heat. Drizzle with olive oil and add the mustard seeds. Cook, until the seeds turn gray and start to pop. Add the onions, ginger and garlic and saute until they soften and start to color. Add the tomato and stir until it starts releasing its juices. Add the peas and the cooked quinoa. Cook a few minutes longer to combine the flavors. Taste and season with salt and pepper.
• Remove from heat and add the coriander and spring onion and the lemon juice. Transfer the quinoa to a serving plate.
• Place the salmon fillets on top of the quinoa. Loosen the pan juices with the reserved marinade and drizzle over the salmon. Ssprinkle with sesame seeds and serve.

Collections Asian, summer