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Ginger, turmeric & lime salmon with rainbow chard and quinoa

Serves 2 ⁣

⁣Ingredients 

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⁣

Method

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.

Ginger, turmeric & lime salmon with rainbow chard and quinoa
May 17, 2021

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