I used to hate fish. However, at some point my taste buds must have had a change of heart because now I absolutely love it. L and I probably have fish once a week with our fave finned-friend being salmon. Unfortunately, we got stuck in a bit of a rut- having the same two salmon dishes over and over (don’t get me wrong, they are delicious and will no doubt be appearing on the blog soon!) so this week we tried something new and it was a hit!
I’ve also shared my quinoa recipe. It’s one of my absolute staple grains and, though the internet is full of ‘quinoa horror stories,’ this method is (dare I say it) foolproof.
– 2 fillets of salmon (approximately 240g)
– 1/2 cup hummus (I tend to buy Sabra but any brand, or even better homemade, would work well)
– 1 cup of quinoa
– 1 3/4 cup water
– pinch of salt
– Green veggies of choice (We went for broccoli and peas)
TO MAKE PERFECTLY FLUFFY QUINOA
1. Rinse 1 cup of quinoa thoroughly in a sieve to remove the soapy coating
2. Place it in a saucepan with 1 3/4 cup of water
3. Bring the quinoa to a boil, lower the heat, cover the pot and cook until all the liquid is absorbed (approx. 15 mins)
4. Turn the heat off, place a couple of sheets of kitchen roll or a tea towel between the pot and the lit and let the quinoa sit for at least 5 mins (really important to avoid soggy quinoa!)
5. Fluff with a fork!
TO MAKE THE SALMON
1. Preheat the over to 180 degrees.
2. Place the salmon fillets in an oven-proof dish.
3. Evenly spread the hummus over the top of the salmon fillets.
4. Bake for 20 minutes, or until the fish is cooked through and the top is slightly brown.