palmernoms

Light, fresh and tasty this works as well for lunch as dinner and would keep well to be reheated the next day. It also has the added benefit of being quick and easy after a long day at work. Serves 2 people.

Marinade for Salmon

• 1 Lime juice and peel
• 1 tbspn Mirin
• 1 tbspn Soy Sauce
• 2 x salmon fillets

Hot Quinoa Salad

• Bunch of Coriander
• 1 x pack of Merchant Gourmet Quinoa Pouch
• 2 x Pak Choi
• Spring Onion
• Soy Sauce
• Frozen Edamame Beans
• Garlic Olive Oil

Preheat your oven to 180 degrees. Begin by combining your marinade ingredients for your salmon in a bowl and place your salmon fillets in the bowl, flesh side down. Make sure you keep the lime halves.

Cook your quinoa according to the packet instructions and also do the same for a couple of handfuls of your edamame beans. Finely slice the green leaves of your spring onions and slice your pak choi – removing outer leaves and bottom stalk.

Get out a baking tray and prepare a piece of tin foil big enough to hold the 2 salmon fillets and seal up. Put the salmon on the foil, pour over the marinade and add in the 2 x halves of live, seal up on all sides by folding over the foil to make a parcel. Put in the oven and cook for 18 – 25 minutes depending how big the salmon pieces are and how you like it cooked.

Put a large frying pan on a medium heat and add a tablespoon of garlic infused olive oil, add the spring onion and pak choi and stir fry for a few minutes until warmed through, add the edamame beans, quinoa and stir to combine nd pour over some soy sauce to taste. Stir through the chopped fresh coriander. Turn down low until salmon is cooked, then add the salmon steaks, remove the skin and flake into the quinoa, pour over the sauce from the foil parcel and stir to combine. Serve.