Ingredients

  • 240g quinoa
  • 1 cup frozen edamame beans
  • 4 salmon fillets
  • Zest of 2 lemons
  • Small handful of sun-dried tomatoes, sliced
  • Large handful of flat-leaf parsley, roughly chopped
  • 4 spring onions, finely sliced

Method

  1. Cook the quinoa in plenty of lightly salted water, according to packet instructions. Add the edamame for the last five minutes of cooking.
  2. Meanwhile, heat 1 tablespoon of oil in a non-stick frying pan and cook the salmon, skin-side down for about 3–4 minutes until golden and crispy.
  3. Carefully flip over and cook for a further couple of minutes, until the salmon is just cooked through.
  4. In a large bowl, mix everything except the salmon together. Divide between four bowls, then top each one with a salmon fillet before serving.
Jody Spencer
Originally from New Zealand, Taste Buds' chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 1 March 2018

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