Sesame salmon on quinoa salad with Salsa Verde
very easy
40 mins
40 mins
Ingredients
- 200 g Quinoa
- 7-10 Tbsp Salt
- 1 Pot of coriander
- 1/4 collar Parsley
- 1/2 Pot Mint
- 50 g Capers
- 7-10 Tbsp Juice of 1 lemon
- 4 TABLESPOONS Olive oil
- 7-10 Tbsp Pepper
- 400 g Salmon fillet without skin
- 50 g Sesame seed
- 2 TABLESPOONS Sunflower oil
- 200 g pink mushrooms
- 4 red and 4 yellow mini peppers
- 50 g Rocket
- 1 (approx. 300 g) Avocado
Directions
- 1
Cook the quinoa in boiling salted water according to the instructions on the packet. Wash the herbs, shake dry, pluck leaves from the stems and chop coarsely. Puree capers, lemon juice, herbs and olive oil with a hand blender, season with salt and pepper.
- 2
Wash the fish, dab dry and season with salt and pepper. Turn salmon fillet in sesame seeds. Heat sunflower oil in a frying pan, fry salmon in it for about 5 minutes while turning, take out and drain on kitchen paper.
- 3
Clean, clean and slice the mushrooms. Quarter the peppers, clean and wash them. Sort the rocket, wash and shake dry. Drain quinoa, drain and leave to cool for 10-15 minutes.
- 4
Cut the avocados in half. Remove the core and peel the flesh. Cut the flesh into slices. Mix mushrooms, peppers, rocket, avocado and quinoa. Roughly pluck salmon and mix with the salad, arrange on plates.
- 5
Sprinkle with some Salsa Verde, add the rest of the Salsa Verde. It goes well with farmhouse bread.
Nutrition Facts
780 kcal
42 g
53 g
33 g
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