Peruvian Salmon With Quinoa Recipes

SALMON WITH SESAME-GINGER QUINOA

Steps:

• Heat 1/2 tablespoon sesame oil in a medium saucepan over medium heat. Add the grated ginger; cook until slightly softened, 1 minute. Add the quinoa; cook, stirring occasionally, until lightly toasted, 2 minutes. Add 1 1/4 cups water and 1/4 teaspoon salt. Bring to a boil, then reduce the heat to medium low. Cover and cook until the water is absorbed and the quinoa is tender, about 12 minutes.
• Add the bok choy, minced jalapeno and half of the scallions to the quinoa. Cook, covered, until the bok choy wilts, about 7 minutes.
• Meanwhile, bring 3/4 cup water, the sliced ginger and sliced jalapeno to a boil in a large skillet over medium heat. Add the salmon. Cover and cook until just cooked through, 5 minutes. Transfer to a plate using a slotted spatula. Stir the soy sauce, lemon juice, remaining scallions and 1 tablespoon sesame oil into the poaching liquid.
• Fluff the quinoa; season with salt. Serve with the salmon; drizzle with the soy sauce mixture and top with the cilantro.

PERUVIAN SALMON WITH QUINOA

Steps:

• Prepare the quinoa according to the instructions on the packet.Add the tomatoes, avocados, scallions and chopped coriander to the quinoa. Then mix the lime juice, olive oil, Rock Salt and Peruvian Chilli & Lime and mix together.Preheat the oven to 150° C (300° F). Season the salmon and bake in an ovenproof dish for 15 minutes.For the avocado mix, mash the avocados, add the lime juice, Peruvian Chilli & Lime and season to taste.