Jamie Oliver

Griddled salmon with herby quinoa

Griddled salmon with herby quinoa

Serves 4
DifficultyNot too tricky
Nutrition per serving
  • Calories
    363
    18%
  • Fat
    20.8g
    30%
  • Saturates
    4.3g
    22%
  • Protein
    32g
    64%
  • Carbs
    11.5g
    4%
  • Sugars
    4.8g
    5%
  • Salt
    0.21g
    4%
  • Fibre
    1.2g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Rachel Young
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Ingredients

  • 160 g ready-to-eat quinoa
  • 2 lemons
  • 2 courgettes
  • 1 bulb of fennel
  • 1 bunch of mixed fresh soft herbs, such as dill, parsley, basil
  • 4 tablespoons natural yoghurt
  • extra virgin olive oil
  • 4 salmon fillets , skin on, scaled and pin-boned, from sustainable sources
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Rachel Young

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Method

  1. Prepare the quinoa according to the packet instructions, then squeeze over the juice of half a lemon. Season with a good pinch of sea salt and black pepper, then set aside.
  2. Preheat a griddle pan to high.
  3. Slice the courgettes lengthways into thin strips. Griddle the courgette strips for 2 minutes each side and put aside on a plate. Turn the griddle down to a medium heat.
  4. Using a mandolin (use the guard!) or speed-peeler, slice the fennel into thin strips, place in a bowl and squeeze over the juice of half a lemon. Pick and finely chop the herb leaves, stir through the quinoa and season.
  5. Make a dressing by squeezing the remaining lemon juice into a small bowl, then add the yoghurt and 2 tablespoons of oil, and stir to combine. Season with salt and pepper to taste.
  6. Season and rub a little oil all over the salmon fillets, then cook on the hot griddle for 3 to 4 minutes each side, or until the fish is cooked through.
  7. Pile the quinoa on a plate and arrange the griddled courgette and lemony fennel on top, along with flakes of salmon. Dot over the yoghurty dressing, scatter over the remaining herbs, then serve.

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Nutrition per serving
  • Calories
    363
    18%
  • Fat
    20.8g
    30%
  • Saturates
    4.3g
    22%
  • Protein
    32g
    64%
  • Carbs
    11.5g
    4%
  • Sugars
    4.8g
    5%
  • Salt
    0.21g
    4%
  • Fibre
    1.2g
    -

Of an adult's reference intake