Today I am sharing a recipe that marinades the salmon and fills it with Oriental flavours. Leaving the salmon to marinade over time allows it to absorb much more flavour than simply pouring over during cooking. When this salmon is paired with super healthy and super delicious quinoa and mixed vegetables you know that you are having a meal that is full of goodness!
This is what I did...
Grilled Oriental Salmon
4 salmon fillets
6tbsp tamari sauce
4tbsp pure maple syrup
4 garlic cloves, crushed
1/2 red chilli, chopped
10g root ginger, chopped
1 orange pepper, chopped
1 large leek, cut into thin strips
1 large red onion, chopped
1 large courgette, chopped
2 cloves of garlic, crushed
2 hand fulls of spinach
1 - Place the tamari sauce, maple syrup, garlic cloves, red chilli and ginger in a large dish (big enough to sit the salmon fillets in) and mix together
2 - Place the salmon fillets in the sauce and cover thoroughly
3 - Cover and marinade for about 2 hours
4 - Rinse the quinoa
5 - Bring to the boil 600mls of water and add the quinoa
6 - Cover the pan and simmer for 20 minutes
7 - Heat 1 tablespoon of olive oil in a pan and gently cook the pepper, leeks, red onion, courgette and garlic for 5 minutes or until the vegetables are starting to soften. Remove from the heat, add the spinach and cover.
8 - Heat the grill to a high temperature
9 - Remove the salmon fillets and place under the grill and cook for 5 minutes on each side. During the cooking time keep on spooning over the remaining marinade sauce to ensure a deeper flavour.
10 - Once the quinoa is cooked separate and fluff up the grains with a fork
11 - Add the mixed vegetables to the quinoa and mix together
12 - Serve the salmon on a bed of the quinoa and vegetables, drizzle over any remaining sauce
The marinade give the salmon a real depth of flavours that go perfectly with the vegetables and quinoa. The sweetness from the maple syrup along with the sharp flavours of the ginger and chilli are perfectly balanced and go hand in hand with the salmon.