The weekend saw our first attempt at Moussaka with a Bechamel sauce. Delicious. Cheesy. Delicious…
Weeknights leave us a little more time poor and a little more healthy in our dinner mindset. Wednesday night cooking for a friend and craving a taste of the ocean, we welcome this delicious Tobie Puttock’s salmon recipe.
A Talbot Winter Warmer x
- 1.5 cups of quinoa
- 2 cups of water
- Kosher salt1 cup of fresh mint leaves
- 1/4 cup of low fat yogurt
- 2 salmon fillets
- 2 tablespoons freshly squeezed lime juice
- 1.5 tablespoons of extra virgin olive oil
- 2 bunches of broccolini, coarsely chopped, and blanched
- 2 bunches of asparagus, coarsely chopped and blanched
- 3 ripe Haas avocados
- 1/2 cup fresh dill sprigs
- 1 tablespoon drained baby capers, chopped
- Pinch of ground cumin
- 1 tablespoon chopped fresh cilantro
- 1 lemon, rind finely grated, juiced
1. Heat a saucepan over medium heat. Stir the quinoa for 2-3 minutes or until aromatic. Stir in water. Bring to the boil. Reduce heat to low. Cover. Simmer for 15 minutes or until the water is absorbed. Cool for 10 minutes. Transfer quinoa to a large bowl and place, uncovered, in the fridge until required.
2. Meanwhile, chop half the mint. Combine the chopped mint with the yoghurt in a small bowl. Season. Place in the fridge until required.
3. Cut slits in the skin of each salmon fillet. Transfer to a plate. Drizzle over 2 teaspoons oil. Season.
4. Preheat a barbecue flat plate or frying pan on medium-high. Cook salmon, skin-side down, for 3 minutes. Turn and cook for 1-2 minutes for medium or until cooked to your liking. Transfer to a plate to rest.
5. Add broccolini, asparagus, sliced fennel, fennel fronds, dill, capers, cumin, lemon rind and juice, and remaining mint and oil to the quinoa. Season. Gently toss to combine. Serve with the salmon and yoghurt mixture.
Serve and enjoy!
Lets us know your thoughts x
Image and Recipe courtesy of www.taste.com.au