Cumin and lime salmon

Name: Cumin and lime salmon
Cook time: 20 min
Yield: 2

with coriander yoghurt and warm quinoa

Ready in around 20 mins

RECIPE FACT:

Quinoa is a seed, not a grain and is a complete protein, containing all the essential amino acids.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

Before cooking:

PREHEAT THE OVEN TO 200⁰C (FAN BAKE).
1. TO COOK THE SALMON

Place salmon skin side down on an oven tray lined with baking paper. Rub the flesh side with the cumin and lime marinade and bake in the preheated oven for 8-12 mins.
2. TO MAKE THE SALSA AND YOGHURT:

Dice the tomato into 1 cm cubes. Peel the cucumber and dice into 1 cm cubes. Thinly slice the spring onions. Mix tomatoes, cucumber and spring onion together in a bowl and season with salt and pepper. Set aside until serving. Roughly chop the coriander including the stalk which has lots of flavour. Mix in another bowl with the yoghurt.
3. TO WARM THE QUINOA, BEANS AND CORN:

Spray oil into a non-stick frying pan and place over a medium heat. Once hot add the steamed quinoa, black beans and corn and warm through for 2-3 mins. Season with salt and pepper to taste.
TO SERVE:

Spoon quinoa, bean and corn mix into bowls. Spoon in tomato, cucumber and spring onion salsa. Top with salmon and dollop with coriander yoghurt. Lastly sprinkle over spiced pepitas.