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Marinated Salmon on Vegetable Quinoa
Recipe is contributed by Mr Lennard Yeong, a finalist on MasterChef Asia and currently the in-house chef for Miele
Serves: 1
Ingredients
- Salmon, 90g
- Coconut water, 2 tbsp
- Light soya sauce (lower in sodium), 1 tbsp
- Garlic, grated, 1 clove
- Ginger, grated, 1 ½” thumb
- Kaffir lime leaf, shredded, 1 pc
- White pepper, ¼ tsp
- Chicken stock (low sodium), 75g
- Water, 25g
- Quinoa, 50g
- Carrots, diced, 20g
- Zucchini, diced, 10g
- Yellow zucchini, diced, 10g
- Kombu, 1 pc of 4cm square (Optional)
- Spring onion, sliced, for garnishing
Method
- Mix the coconut water, light soya sauce, garlic, ginger, kaffir lime leaf and white pepper together and marinate the salmon for 2 hours.
- Thereafter, pan sear the salmon for 2 minutes on each side.
- Rinse the quinoa then place it into the chicken stock, water and kombu (optional). Simmer the mixture for around 10-12 minutes till dry.
- Turn off the heat and add in the zucchinis and carrots. Cover the pot and allow to steam for 5 minutes. Remove the kombu (optional) and fluff the quinoa.
- Spoon the quinoa onto a plate, top with the salmon, and finish off with the spring onions.
Tip:
Reduce the marinating time for a lower sodium intake!
Nutrients per serving
Energy: 354.9 kcal
Protein: 23.1g
Total Fat (Saturated Fat): 13.7g (3.15g)
Cholesterol: 25.7mg
Carbohydrates: 34.1g
Sodium: 440.1mg
Dietary Fibre: 4.4g
Watch the recipe here:
