Name: Asian inspired baked salmon with quinoa and vegetables
Yield: 2
Ingredients: 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

Gluten-free, nut-free, egg-free, this recipe will sort out your hunger and won’t lave you wanting.

The best way to serve salmon is on one of these…

Recipe courtesy of Tassal and dietician Susie Burrell.

Ingredients

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

Method

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.

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Ingredients

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