Ginger, turmeric & lime salmon with rainbow chard and quinoa
For the fish:
2 salmon fillets
4 pieces of fresh Turmeric, grated (1 tbps grated)
2 inch piece of fresh Ginger, grated (1 tbsp grated)
2 cloves Garlic, minced
1/2 tsp sea salt
1 red chilli
1 tsp of maple syrup
1 Lime juiced
1 tbsp the Governor EVOO
For the chard:
100g quinoa, rinsed
1 shallot, finely chopped
1 clove of garlic, crushed
1/2 tsp Coriander seeds
Rainbow chard, rinsed and stems chopped into 1 inch chunks
1 tsp Nigella seeds
2 tbsp of The Governor Extra Virgin Olive oil
1. Preheat the oven to 180° Gas mark 4. Place all the ingredients for the fish except for the salmon into a small blender and blitz. Season the salmon and place on a parchment lined baking tray then top with a layer of the sauce. Cook for 12-15mins.
2. Place the quinoa in a saucepan, cover with water & bring to the boil, reduce the heat & simmer for 15mins. Drain and set aside.
3. Heat 2 tbsps of EVOO in a frying pan to medium heat, add the shallot, garlic and coriander seeds,cook for 30sec until aromatic then add the chard stems and cook for 4-5mins. Add the rest of the chard and cook for 5mins.
4. Remove the salmon from the oven, serve on a bed of quinoa and serve the chard on the side. Sprinkle over some nigella seeds and finish with a drizzle of the Governor EVOO.
Buy your Governor EVOO here.
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