This salmon supper is one of my family’s favorite meals! We usually have it on a Sunday night when I’ve spent a couple of hours meal prepping for the week and need a quick dinner before the kids try to sneak another snack lol!
What I love about this meal is that not only does it look and taste amazing, but it is full of healthy benefits. Salmon is high in protein, potassium, selenium and vitamin B-12. Plus it contains Omega-3s which can help with brain function, improve heart health and joint health. Quinoa is full of several vitamins as well as calcium and fiber. It also contains all 9 essential amino acids which we need to get from our food. Avocado amps up the healthy fats on the plate to help you stay fuller for longer. It also contains antioxidants, helps reduce inflammation and lends that luscious creamy texture to the sauce…yum!
This recipe is totally versatile too. I’ve added different vegetables to the quinoa, depending on what is in season or looks good at the grocery store. You could also do a mix of quinoa and lentils or swap out to brown rice or sweet potatoes. You could even change to a different type of fish or to your favorite protein e.g. chicken breast, steak etc.
The secret to this recipe is actually the crispy salmon crust and the decadent tasting sauce! It is so creamy and flavorful that it makes anyone like fish. Kids included! My daughter loves this dish so much she likes to take any leftovers with her for lunch at school the next day….. #momwin!
- 2 lb salmon skinned, pin bones removed and cut into 4 equal filets
- 2 tsp olive oil
- 1 cup quinoa
- 2 cups chicken stock
- ½ cup cherry tomatoes sliced in half
- 1 corn on the cob steamed and kernels sliced off
- ¼ cup fresh cilantro roughly chopped
- 1 medium ripe avocado
- ¼ cup mayo/sour cream
- Juice from 1small lime
- ½ tsp ground cumin
- 2 tbsp fresh cilantro roughly chopped
- Salt and Pepper
In a medium pot, add quinoa and chicken stock, and stir well. Cover the pot and bring to the boil. Once at a boil, reduce the heat to low, and allow to simmer till all the chicken stock is fully absorbed, about 10 mins. Let the quinoa cool to room temperature.
Add the cooled, cooked quinoa to a large bowl, then add the tomatoes, corn and cilantro. Gently toss together.
Halve and de-seed the avocado. Roughly dice it and scoop the avocado into a bowl. Mash with a fork.
Add the mayo/sour cream, cumin and cilantro. Mix well and season to taste.
Heat olive oil in a non-stick sauté pan on a medium high heat.
Season the salmon with salt and pepper on both sides.
Once the pan is hot, place the salmon in the pan and do not move it! You want an extra crispy, golden-brown crust. Depending on the thickness of the salmon, to cook the salmon till approx. medium doneness, it may take anywhere from 3-5 mins per side. Flip salmon once and get it all crusty on the other side.
Remove salmon from the pan.
Serve salmon on a bed of the quinoa salad and top with a dollop of the Avocado Sauce.