Ingredients
For the Salmon
2 Salmon fillets (frozen or fresh)
½ lime
½ tsp cumin powder
½ tsp garlic powder
½ tsp dried Rose petals
A pinch of chilli flakes
Salt and black pepper to season
For the Quinoa
300g quinoa
400ml water
400g black beans (ready to eat)
1 tbsp olive oil
½ red onion (finely diced)
½ red chilli (deseeded and diced)
Handful of cherry tomatoes (6-8 , diced)
Pinch of Maldon sea salt
Juice of 1 lime
½ tsp cumin powder
½ tsp garlic powder
Small handful coriander
Cooking Instructions
To bake the salmon, follow the instructions for the weight. For a 240g piece of preheat the oven to 180-190°C. Line a baking tray with foil (longer than the tray on both sides, so that a parcel can be formed) and place the salmon onto the foil. Cut the half lime into two (quarters of lime) and place each piece at either side of the salmon. Sprinkle the top of the fillets with the cumin, garlic powder, dried rose petals, chilli flakes and season with salt and pepper. Pull the foil ends together and squeeze to form a little tent parcel. Place into the oven and bake for approximately 35mins.
Meanwhile, begin to make the quinoa by first giving it a good rinse in a colander. Quinoa has a naturally occurring soapy coating that needs to be washed off before cooking to remove the bitter taste. Pour 400ml of water into a saucepan and add the quinoa to the pan. Bring to the boil, then reduce the heat to low, cover the pan and simmer until the quinoa begins to tender and most of the liquid has been absorbed. Generally, this will take about 15-20mins. Remove from the heat and mix lightly to fluff.
While the quinoa is cooking, mix the black beans, red onion and chill in a large bowl. Add the juice of ½ a lime and the tablespoon of olive oil. Mix well (the lime juice will take the edge off the onion and chilli). Add the cherry tomatoes, sea salt, cumin powder and half of the coriander to the beans and stir.
Into the bowl of black beans, add the quinoa and mix well, ensuring to fold in from the sides to make sure the ingredients are combined. Add the remainder of the coriander and squeeze the remaining half of lime over the top.
Place the quinoa onto a plate and place the salmon on top to serve.