Cumin and lime salmon
Ready in around 25 mins
- Energy: 2529kj (605Kcal)
- Protein: 38g
- Carbohydrate: 36g
- Fat: 35g
- Contains: Fish, Milk
-
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:
Dice the tomato into 1 cm cubes. Peel the cucumber and dice into 1 cm cubes. Thinly slice the spring onions. Mix tomato, 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 onto plates with the salsa. Top with cumin and lime salmon and dollop with coriander yoghurt. Sprinkle over spiced pepitas.
-
- 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
- 2 spring onions
- 1 cucumber
- 1 bag of coriander
SHARE YOUR CREATION WITH US!
use the hashtag #woopnz to be featured