Ingredients

120g quinoa, rinsed

320g fine green beans, trimmed and cut into thirds

15g pack coriander

15g fresh ginger, peeled and chopped

1 lemon, juiced

½ tsp ground cumin

1 green or red chilli, seeds removed and chopped

1 tsp ground coriander

4 wild skinless salmon steaks (460g)

1 tbsp extra virgin olive oil

2-3 courgettes (320g), halved and sliced

2 red onions, finely chopped

2 tsp garam masala

2 tsp vegetable bouillon powder

400g can chickpeas, drained

150g pomegranate seeds

Instructions

Step 1: Preheat the oven to 200°C (180°C fan) or gas mark 6 and line a baking sheet with baking parchment.

Step 2: Bring a saucepan of water to the boil. Add the quinoa and cook for 5 minutes. Then add the green beans and return to a boil. Reduce heat and simmer for 10 minutes. Remove from the heat and let stand for 5 minutes. Drain, rinse with cold water, and drain again.

Step 3: Meanwhile, blend the coriander, ginger, lemon juice, cumin, chilli, and ground coriander in a small bowl with a hand blender to make a paste.

Step 4: Arrange the salmon steaks on the baking sheet and spread about a teaspoon of the coriander mixture onto each steak, reserving the rest for later. Bake for 8-10 minutes until cooked through, depending on thickness.

Step 5: Heat olive oil in a non-stick pan and stir-fry the courgettes and red onions over medium heat for 8-10 minutes until softened and lightly browned.

Step 6: Stir in the garam masala, vegetable bouillon powder, and the remaining coriander mixture. Add the chickpeas and cook for another minute to combine flavors.

Step 7: Transfer the vegetable and chickpea mixture to a large serving bowl. Add the cooled quinoa and green beans, then gently fold in the pomegranate seeds.

Step 8: Serve by spooning half of the quinoa salad onto two plates and flaking two salmon steaks over each portion.

Tips & Variations

For a spicier kick, leave some seeds in the chilli or add a pinch of cayenne pepper to the coriander paste.

You can swap the salmon for another firm fish like cod or haddock if preferred.

Add toasted nuts such as almonds or cashews to the quinoa salad for extra crunch.

If you don’t have garam masala, use a teaspoon of curry powder as a quick substitute.

Leftover quinoa salad and salmon can be enjoyed cold for a delicious lunch the next day.

FAQs

Can I use other types of beans instead of green beans?

Yes, you can substitute green beans with sugar snap peas or asparagus tips for a similar texture and flavor.

Is this recipe suitable for meal prep?

Absolutely. The salmon and quinoa salad keep well in the fridge and make a convenient and healthy meal for the next day.

Dinner

Coriander Salmon with Curried Quinoa & Pomegranate Recipe

Introduction