Salmon, Quinoa and Zucchini Salad

Introduction:

As we’re heading into Spring, nothing quite hits the spot like a refreshing salad! But this isn’t just any salad, but a wonderful combination of flavours, vitamins and minerals that will aid in your immune function, overall health and leave a wonderful taste in your mouth.

Ingredients:

• ¾ cup quinoa, rinsed and drained
• 2 zucchinis, sliced
• ½ cup Greek yogurt
• 2 tsp lemon juice
• 1 garlic clove, crushed
• 1 ½ tbsp tahini
• 4 pieces of salmon
• 1 ½ tsp sumac
• 2 tbsp olive oil
• ½ bunch mint
• ½ bunch parsley

Vinaigrette:

• 2 tbsp white wine vinegar
• 1 tbsp lemon juice
• 1 tbsp Dijon mustard1/3 cup grapeseed oil

Method:

1. In a saucepan, place the quinoa with 1 ¼ cups of cold water. Bring it to the boil over a high heat, then reduce the heat to a low. Cover the pan and simmer for 10-15 minutes until the liquid has been absorbed. Spread the quinoa over a tray to cool, then fluff it with a fork.
2. Thinly slice the zucchinis. Blanch the sliced zucchini in a saucepan of boiling water for around 1 minute. Drain and refresh the pieces in iced water.
3. Whisk all of the vinaigrette ingredients in a bowl. Season with salt and pepper, then set aside.
4. In a separate bowl, combine the yogurt, lemon juice, garlic and tahini. Season and set aside.
5. Sprinkle the salmon with sumac, salt and pepper. In a frypan, heat the oil over a medium-high heat.  Cook the salmon with the skin-side down, for about 3-4 minutes until the skin is crispy.  Turn and cook for a further 1-2 minutes until the salmon is almost coked through. Set aside to rest for 3 minutes, then remove the skin.
6. Combine the quinoa, mint, parsley, zucchini and 2 tbsp of vinaigrette in a bowl. Season with salt and pepper, then divide among plates with the tahini yogurt, salmon and remaining vinaigrette.
7. Enjoy!