Salmon quinoa edamame (Print Version)
# Ingredients:
→ For the warm salmon salad
01 -
4 portions of salmon fillet, about 125g each
02 -
A pinch of salt and freshly ground pepper
03 -
3 tablespoons olive oil
04 -
1 clove garlic, chopped finely
05 -
1 tablespoon fresh dill, chopped
06 -
Half a lemon, sliced up
07 -
250g quinoa, thoroughly rinsed
08 -
240g edamame beans
09 -
1 cucumber, diced or cut into thin strips
10 -
1 teaspoon apple cider vinegar
→ For the feta dill dip
11 -
240ml heavy cream
12 -
150g crumbled feta cheese
13 -
1 tablespoon fresh dill, chopped
14 -
A bit of salt and freshly ground pepper
# Instructions:
01 -
Set the oven to 180°C and grease a big baking dish with oil.
02 -
Put the salmon fillets in the greased dish. Sprinkle some salt and pepper. In a small bowl, whisk together 2 tablespoons of olive oil, garlic, and dill, then pour this mix over the salmon. Place a slice of lemon on top of each piece and bake for about 25-30 minutes, depending on the thickness, until the salmon flakes easily.
03 -
Add quinoa to a pot and pour in twice as much water. Bring it to a boil, turn the heat all the way down, cover it up, and let it simmer for 15 minutes. Fluff it lightly with a fork after removing from heat, then cover again off the stove and leave it to sit for 15 more minutes. Let it cool completely after.
04 -
Whisk together 1 tablespoon olive oil, 1 teaspoon apple cider vinegar, and some salt and pepper in a little bowl. Pour this dressing onto the cucumber and edamame, sprinkle in the dill, and toss well.
05 -
Stir heavy cream, crumbled feta, dill, salt, and pepper together in a bowl. Taste it and tweak the seasoning if you need to.
06 -
Spread the warm quinoa evenly onto plates. Top it with a helping of the vegetable mix, a generous scoop of feta dip, and finally, flake the baked salmon on top.
# Notes:
01 -
Instead of using 4 portions, a single large salmon fillet could work for serving four people.
02 -
Frozen edamame can be substituted—just microwave to thaw them beforehand.