Last Friday, after shopping, as we were super hungry, my husband and I decided to go to a to a lovely restaurant in one of the malls. As our taste buds are kind of similar, we ended up ordering the same salmon dish. We loved the food so much that I decided to recreate my version of it. When it comes to recipe testing, I don’t have the patience. I recreated the dish the following day. It was not only a great success, but my husband also got a great post-meal reading as well. Please read ‘about me’ section to know more.
So, here is this super delicious recipe.
First, let me tell you how I made the quinoa- 2 persons
INGREDIENTS:
Organic Red Quinoa- 1/3 cup (dry)
Medium ripe mangoes- 1/2 cup cut into small cubes
Lime juice- 1 yellow lime
Sea salt- to taste
Cilantro/Coriander leaves- 1/3 cup roughly chopped
METHOD:
In a pan add 2-3 cups of water. Once the water starts boiling add the dry quinoa. Let it cook. It should be cooked within 15- 20 minutes. Make sure you don’t overcook. Due to my husband’s dietary needs, when I cook any starchy items, I make sure that I strain the starch off. If you are on a regular balanced diet, please cook quinoa in a regular manner.
Keep the cooked quinoa aside and let it cool. Once its cool, add lime juice and salt. Mix well. On top of that, add chopped mangoes and cilantro.
Now, for pan-grilled salmon
INGREDIENTS:
Mid-tail Salmon fillet- 1 (2″-3″)
Freshly ground black pepper-
Sea salt
Coconut butter- 1/4 tsp
METHOD:
In a hot grill pan, place the salmon piece. Add coconut butter. Reduce the heat to medium-high. Before you turn to the next side, add salt and pepper. Each side should turn crispy golden brown. I haven’t added any measurement for pepper as it depends on person to person.
Lay this salmon on the bed of quinoa. Serve immediately.
TEALTHY: Tasty & Healthy 