Grilled Salmon, Quinoa Salad with a Yogurt Dressing

Serves: 4

Ingredients

Quinoa
1 cup quinoa
2 cups water
Salt to taste

Yoghurt mint dressing
1/2 cup whole plain, unsweetened yogurt
1-2 teaspoons lemon juice
1 clove garlic
1/2 cup mint leaves
salt and freshly ground black pepper

Avocado salsa
2 cups canned corn kernels, drained
1 jalapeño, seeded and diced
1/4 cup diced red onion
2 tablespoons chopped fresh cilantro leaves
2 tablespoons freshly squeezed lime juice
1 teaspoon sugar
1/4 teaspoon salt
1 avocado, halved, seeded, peeled and diced

Salmon
4 salmon fillets, skin on
1½ tablespoons extra virgin olive oil
1 head broccoli, broken into florets and blanched
handful green beans blanched
1 scallion finely sliced
½ cup fresh dill sprigs
1 tablespoon baby capers, drained and chopped
pinch of ground cumin

Method
Toast the quinoa over medium heat for 2 to 3 minutes or until aromatic. Add water and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes or until the water is absorbed. Transfer the quinoa to a large bowl and cool for 10 minutes.

For the yoghurt dressing, chop half the mint and combine with the yoghurt in a small bowl. Season with salt and pepper.

To make the salsa, in a large bowl, combine corn, jalapeño, red onion cilantro, lime juice, and sugar. Stir in avocado. Season with salt. 

Heat a pan over a medium-high heat. Cut slits in the skin of each salmon fillet and transfer to a plate. Drizzle with 2 teaspoons of the extra virgin olive oil, and season with salt and pepper. Cook the salmon, skin-side down, for 3 minutes, then turn and cook for 1 to 2 minutes. Transfer to a plate to let rest.

Add the broccoli, beans, spring onion, dill sprigs, capers, cumin, lemon zest and the remaining lemon juice, mint and oil to the cooled quinoa. Gently toss to combine. Serve with the salmon and avocado salsa, with yoghurt dressing on the side.