INGREDIENTS

 

¼ cup (60ml) peanut oil 

2 tablespoons shredded ginger 

3 cloves garlic, thinly sliced 

1½ cups (300g) white quinoa, cooked 

3 green onions (scallions), thinly sliced 

2 tablespoons light soy sauce 

4 x 160g salmon fillets, skin-on and halved 

sea salt and cracked black pepper 

1 Lebanese cucumber, seeded and thinly sliced 

1 small red onion, thinly sliced 

1 cup basil leaves 

lime wedges, to serve

 

INSTRUCTIONS

 

1. Heat 2 tablespoons of the oil in a large non-stick frying pan over high heat. Add the ginger and garlic, and cook for 1–2 minutes or until lightly golden. Add the quinoa and cook, stirring occasionally, for 10–12 minutes, or until lightly toasted. Add the onion and soy sauce and toss to combine. 

 

2. While the quinoa mixture is cooking, heat the remaining oil in a medium non-stick frying pan over high heat. Cook the salmon for 3–4 minutes each side or until cooked to your liking. 

 

3. Divide the quinoa and salmon between plates and sprinkle with salt and pepper. Serve with the cucumber, red onion, basil and lime.

 

Serves 4.