Kick-ass salmon on red quinoa tabbouleh
Now’s the time to re-think tabbouleh! Okay, it might normally be made with couscous, but we think it tastes even better with quinoa – and it offers a nutritional hit too, as quinoa contains all the essential amino acids needed by the body. Served with spicy salmon fillets, it really tastes sublime.
Ingredients
Serves: 4
- 250g red or white quinoa
- salt and freshly ground black pepper, to taste
- 1 red onion, finely chopped
- 3 tablespoons olive oil
- finely grated zest and juice of 1 lemon
- 2 tomatoes, chopped
- 1 small bunch fresh flat-leaf parsley, chopped
- 1 small bunch fresh mint, chopped
- 20g butter
- 4 (150g) salmon fillets
- 1 teaspoon cumin seeds
- 1 red chilli, seeded and thinly sliced
Method
Prep:15min ›
Cook:20min ›
Extra time:10min cooling ›
Ready in:45min
- 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.
- While the quinoa is cooling, mix the red onion with 2 tablespoons olive oil and the lemon zest and juice.
- 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.
- 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.
- 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.
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Reviews & ratings
Average global rating:
(2)
Reviews in English (2)
This is a fantastic recipe. The cooking times stated in the method are perfect for the salmon. Unfortunately we had no mint so we substituted with coriander. Still very nice but will have to try it again when we have mint as I can imagine it being very good. - 01 Feb 2018
Easy to make, great taste. - 08 Dec 2015