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Flavours of warming ginger, nutty sesame, freshness from the coriander….mmmm.
2 salmon fillets (220g total), pat dried with a paper towel
120g white, black & red quinoa seed mix
120g frozen edamame beans, rinsed in a strainer under some warm water
50g chopped carrots 🥕 , diced finely
1 shallot 🧅 , diced finely
2 tbsp dark soy sauce
1 tbsp white wine vinegar
1 tbsp maple 🍁 syrup (or honey 🍯)
3-4 tbsp mixed sesame seeds
1.5 tbsp fresh ginger, grated
1/2 mushroom stock cube 🍄
Drizzle of oil
Toasted sesame oil
Chilli flakes 🌶
Fresh coriander 🌿, finely chopped
For the quinoa
1. Cook the quinoa as per the pack’s instructions. I added the mushroom stock cube to the water that I cooked the quinoa in for extra flavour. Drain, if necessary.
3. Drizzle some oil in a pan over a medium heat and fry off the ginger and shallot for about 3-4 mins until the shallot has softened. I added any chopped coriander stalks in at this stage.
4. Throw in the edamame and carrots and cook for about 3 mins.
5. Add in the soy sauce, white wine vinegar, maple syrup. Stir in and cook for another 2 mins. Check the balance of flavours at this stage and adjust if necessary.
6. Throw in the cooked quinoa and stir until everything is coated and warm.
For the fish
1. Place the salmon fillets flesh down onto a plate of mixed sesame seeds so the flesh is coated evenly. Sprinkle a pinch of salt evenly over the skins.
2. Drizzle some oil in a pan over a medium high heat and when hot, place the salmon fillets skin side down in the pan and cook for about 3 minutes until crisp.
3. Flip the fillets over carefully and cook for 2 more minutes until the salmon is cooked.
To serve, I sprinkled some dried chilli flakes over the warm quinoa, garnished the fish with fresh coriander and drizzled over a little sesame oil for extra nuttiness.