Indian-Spiced Fish Served with Quinoa & Pomegranate Salad
Indian-Spiced Fish Served with Quinoa & Pomegranate Salad
Quinoa is one of the most popular ancient grains for good reason. It’s easy to cook, rich in plant-based protein and high in antioxidants including quercetin and kaempferol. This quinoa and pomegranate salad is the perfect accomplice for seafood or another protein. I like using garlic and ginger for an extra flavour punch in the marinade, but it’s equally delicious without it.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 4 salmon fillets
- 2 tbsp store-bought korma paste
- 1 tsp garlic, chopped (optional)
- 1 tsp garlic, chopped (optional)
- 4 tbsp Greek yoghurt
- 1 tbsp olive oil
- 1½ cups quinoa
- 400g tin chickpeas, drained and rinsed
- 1 small bunch fresh coriander or mint (or combination)
- 4 tbsp extra-virgin olive oil
- 1½ tbsp lemon juice
- Sea salt & black pepper, to season
- Pomegranate seeds
- Lemon slices to serve
Method
- Combine the korma paste, yoghurt, garlic and ginger in a shallow bowl. Add the salmon and coat well. Marinate salmon in the fridge for 1 hour.
- Meanwhile, cook the quinoa according to packet instructions. Drain and rinse. Allow to cool.
- Combine the chickpeas, herbs, oil and lemon juice. Add the quinoa and season to taste. Toss well and sprinkle with pomegranates.
- Heat oil on a barbecue or grill and cook fish for approximately 4-5 mins each side.
- Serve salmon immediately with a side of quinoa salad.
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