Gluten-free, nut-free, egg-free, this recipe will sort out your hunger and won't lave you wanting.
Recipe courtesy of Tassal and dietician Susie Burrell.
1 1/2 tbsp. gluten free soy sauce
1 tbsp. sweet chilli sauce
1 tbsp. lime juice 1 tsp. crushed garlic
1 tsp. crushed ginger
2 x 120g fresh Tassal Tasmanian Salmon portions
1/2 cup broccoli florets
1/2 cup carrot, peeled, diced
1/2 cup frozen peas
1/2 cup cooked quinoa
1 spring onion, diced
In a small bowl mix together 1 tbsp. of the soy sauce, sweet chilli sauce, lime juice, garlic and ginger.
Lay two pieces of foil on the bench and place a Tassal salmon portion in each (skin-side down); pour marinate evenly over the two pieces of salmon. Fold foil around the salmon to make two parcels. Cook in pre-heated oven at 180°C for 10-12 minutes.
Meanwhile, place broccoli, carrot and peas in microwave safe bowl and cook for 2-3 minutes. Drain well.
Mix together the quinoa, cooked vegetables, spring onion and remaining 1/2 tbsp. soy sauce.
Remove salmon from the foil parcel and serve on a bed of quinoa and vegetables, and drizzle with any remaining parcel juices.