Kick-ass salmon on red quinoa tabbouleh

Method
Prep:15min  ›  Cook:20min  ›  Extra time:10min cooling  ›  Ready in:45min 

1. Rinse the quinoa in a sieve under the cold tap, then put it into a saucepan with a pinch of salt and double the volume of water. Bring to the boil, then reduce the heat and simmer gently for 15 to 20 minutes for red quinoa and 8 to 10 minutes for white. Turn off the heat and cool for 10 minutes.
2. While the quinoa is cooling, mix the red onion with 2 tablespoons olive oil and the lemon zest and juice.
3. Drain any liquid from the warm quinoa and mix it with the red onion, tomatoes, parsley and mint. Season with salt and pepper and stir gently to mix.
4. Heat the butter with the remaining 1 tablespoon of olive oil in a large frying pan. Add the salmon fillets and cook over a medium-high heat for 6 to 8 minutes, turning once, and adding the cumin seeds and chilli after 4 to 5 minutes. The salmon is cooked when it is evenly pink throughout and flakes easily with a fork.
5. Share the warm tabbouleh between 4 serving plates and arrange the salmon fillets on top, drizzling the cooking juices over them.

Tip

Make the quinoa tabbouleh separately to serve as a salad – it’s perfect as part of a packed lunch, or simply for serving as a side dish.