With Mediterranean Cucumber Salad and Homemade Dukkah
It's hard to go wrong with a dish that revolves around Salmon! Salmon appears regularly in nutrient-rich dishes because it's a fantastic source of healthy fats (including the ever sought after omega 3s), protein, and B Vitamins.
We have brought this one to the next level by including a variety of plant-based superfoods (including nuts, seeds and grains) and our very own Vegetable Broth, which adds flavour and a hit of B vitamins, calcium and zinc. Quinoa is featured for its complete protein profile, Magnesium and Manganese, Buckwheat is a great source of Niacin and Magnesium, Sunflower kernels contain high levels of Magnesium, Vitamin B6, and Iron, and Pepitas are a great source of healthy fats and Magnesium.
1 Salmon Fillet
1 punnet heirloom cherry tomatoes, halved
¼ red onion, thinly sliced
15 Kalamata olives
½ Cucumber OR 3 mini cucumbers, sliced
Basil leaves, picked
3 cloves garlic, crushed
Extra Virgin Olive Oil
1 cup quinoa
1/4 cup almonds
1/4 cup pepitas
2 tbsp sunflower kernels
1 tbsp buckwheat kernels
2 tbsp Vegetable Broth Garden Veggie
1. Prepare Quinoa to packet instructions, adding your Vegetable Broth to the cooking liquid.
2. Heat olive oil in a large non-stick pan and add crushed garlic. Once fragrant, add to your cooked quinoa and stir through.
3. To make your dukkah, add pepitas, almonds, sesame kernels, and buckwheat kernels to a blender and pulse until lovely and crunchy. Warm a bit of olive oil to a non-stick pan and toast your dukkah.
4. Heat olive oil in a large non-stick pan over a medium heat. Cook the salmon, turning every 3-4 minutes, until cooked through, this should take around 12 minutes.
5. While your salmon is cooking, combine tomatoes, olives, and cucumbers is a bowl and drizzle with olive oil, and sprinkle with salt and pepper, toss to combine.
6. To serve, divide quinoa between two plates, top with salad and half a salmon fillet. Sprinkle dukkah on top of salad.