salmon fillets with sage and quinoa
How to make salmon fillets with sage and quinoa recipe
Serves 4
Preparation time 5 minutes, Cooking time 15 minutes
Ingredients:
200 g (7 oz) quinoa
100 g (3½ oz) butter, at room temperature
8 sage leaves, chopped
small bunch of chives
grated rind and juice of 1 lemon
4 salmon fillets, about 175 g (6 oz) each
1 tablespoon olive oil
salt and pepper
Method:
Cook the quinoa in a saucepan of unsalted boiling water for about 15 minutes or according to the packet instructions until cooked but firm.
Meanwhile, mix together the butter, sage, chives and lemon rind in a small bowl and season to taste with salt and pepper.
Rub the salmon fillets with the oil, season with pepper and cook in a preheated frying pan, turning carefully once, for about 8–10 minutes or until cooked through and the salmon flakes easily. Remove from the pan and leave to rest.
Drain the quinoa, stir in the lemon juice and season to taste. Spoon on to serving plates and top with the salmon, topping each piece with a knob of sage butter.
For salmon with tarragon & couscous, replace the sage leaves with 4 sprigs of tarragon and the quinoa with 250 g (8 oz) couscous. Put the couscous in a heatproof bowl and pour over 400 ml (14 fl oz) boiling water.
Cover and leave to stand for 5–8 minutes, or according to the packet instructions, until the liquid has been absorbed and the grains are soft. Fluff up with a fork and season. Dress with a little lemon juice and olive oil and serve with the salmon, as above.
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