SUMAC SALMON WITH ORANGE JUS AND QUINOA RADICCHIO BEET SALAD

This delicious dish is by The Brown Paper Bag nutritionist, Jacqueline Alwill “...This is one of my favourite ways to eat salmon. A simple sumac rub complimented by the sweet citrus and bitter flavours is a match made in heaven. It’s the perfect combination of flavours, ingredients and nutrition to stimulate the liver, balance hormones and improve energy..." 

30 Minutes. Gluten Free. Sugar Free. Dairy Free.

Serves 2.

Ingredients
2 Australian salmon fillets (160g each)
2 teaspoons sumac
1 orange
2 radicchio leaves
1/4 cup quinoa
1 tablespoon currants
2 tablespoons walnuts
1 mint
1 parsley
1 radish
2 baby beetroot
1 spring onion

Make quinoa
Using absorption method, place quinoa in a small saucepan and cover with 1/2 cup of cold water. Bring to the boil then simmer until liquid is absorbed and air bubbles begin to form. Cover pot, remove from heat and set aside for a minimum of 15 minutes.

Prepare salmon & make orange jus
Coat the salmon in sumac to create a crust and season with salt. Set aside. In a small saucepan squeeze juice of half of the orange provided (set the remainder aside). Simmer for 3-5 minutes so the juice reduces and becomes rich and flavoursome. Remove from the heat and set aside.

Prepare salad
With the remaining half of the orange, peel and cut into thinly sliced segments. Pick the leaves from the mint and parsley. Thinly slice the radish and peeled baby beetroot (use a mandolin if you have one). Cut the spring onions in half lengthways and thinly slice into batons.

Cook salmon
Heat a fry pan on medium to high heat and add a tablespoon of oil. Place fish skin side down in the pan and cook for approximately 2-3 minutes on each side. Remove and place salmon on a tray to rest for 2 minutes. This will allow the salmon to rest and finish cooking. Avoid the temptation to cut into the fish.

To serve
When ready to serve, place a radicchio leaf on each plate. Arrange cooked quinoa, currants, walnuts, herbs, orange segments, beetroot and spring onion around the plate. Dress with olive oil and season with salt and pepper. Place a salmon fillet on each plate, drizzle with the orange jus and serve.

This recipe was created by Jacqueline Alwill (The Brown Paper Bag Nutritionist). For more information visit www.thebrownpaperbag.com.au

ABOUT THE COOK'S GROCER:

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

 

 

November 03, 2015 by Timothy Ryder
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