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Cumin and lime salmon

with coriander yoghurt and warm quinoa

Ready in around 25 mins

RECIPE FACT:
Quinoa is a seed, not a grain and is a complete protein, containing all the essential amino acids.
Nutritional Info:
  • Energy: 2529kj (605Kcal)
  • Protein: 38g
  • Carbohydrate: 36g
  • Fat: 35g
  • Contains: Fish, Milk
Serving Amount:
Serves 1 person
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 CORIANDER YOGHURT:

    Using half the tomato, dice into 1 cm cubes. Using half the cucumber, peel and dice into 1 cm cubes. Thinly slice the spring onion. 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 and 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 a bowl. Spoon in tomato, cucumber and spring onion salsa. Top with salmon and dollop with coriander yoghurt. Lastly sprinkle over spiced pepitas.

Ingredients In your box:
  • 1 pack of salmon
  • 1 pack of steamed quinoa
  • 1 pot of black beans and corn
  • 1 pot of cumin and lime marinade
  • 1 pot of yoghurt
  • 1 sachet of spiced pepitas
  • 1 tomato
  • 1 spring onion
  • 1 cucumber
  • 1 bag of coriander

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