palmernoms

With a holiday in a week or so to sunny Corfu, I’m trying to be a bit stricter with myself in terms of following the FODMAP diet for my IBS so I feel as good as possible when I get on the plane. This is fairly quick to prepare and is enough for 2 people – you could increase the quantity of quinoa and add some cooked chicken for lunch the next day.  Also I used the Merchant Gourmet quinoa as I was hungry and in a rush you could just used plain old quinoa from a packet and cook according to the instructions.

• 1 x pack Merchant Gourmet Red and White Quinoa
• 1 Red Chilli (deseeded if you like)
• Pack of spring onions
• Handful of fresh coriander
• Garlic infused olive oil
• Zest and juice of 1limes
• Soy Sauce
• 3 x Pak Choi
• 2 x boneless salmon fillets
• Sesame Seeds

Marinade

• 2 Tablespoon Light Soy Sauce
• 1 Tablespoon Mirin
• Juice 1 Lime
• 1 Tablespoon runny honey

Preheat the oven to around 180 degrees and mix up your marinade in a large bowl and put the salmon fillets fleshy side (non skin side) down in it.

Cook the quinoa according to packet. Chop up green tops of spring onions and chilli. Also prepare slice the pak choi (removing bottom cm or so and any old/tattered leaves). Once the quinoa is cooked, prepare a baking tray covered in tin foil (the marinade is quite runny and will make a horrible black mess on the baking tray otherwise).  Remove the salmon from the marinade and place skin side down on the baking tray. Pour a roughly a spoonful of the marinade over each of the salmon fillets and put in the oven for around 18 – 25 mins depending on size. Retain the remainder of the marinade to baste half way through. About 5 minutes before the salmon is done sprinkle over the sesame seeds.

I have a steamer function on my microwave so cooked my pak choi using that, otherwise you could use a hob steamer or wok fry. Once done add a shake of soy sauce.

Heat a tablespoon of the garlic olive oil in a large frying pan and add lime zest, chilli and spring onions. Fry for a few minutes until softened and add the cooked quinoa. Turn the pan down and stir fry until piping hot.

Once ready add the torn coriander leaves and stem, squeeze over lime juice and tablespoon of soy sauce – stir to combine. Plate up and enjoy.