Blackened Salmon, Charred Corn and Grains
A healthy mid-week supper packed full of protein and essential fatty acids. Omega-3, present in both salmon and avocados, is a type of heart-healthy fat that can both decrease inflammation and support brain health.
Method
Based on 4 servings, adjust as needed.
Step 1
Season the salmon with the cajun spice and a pinch of salt. Add the quinoa to a saucepan pan and cover with water and season with salt or a stock cube if you have one. Bring to the boil, cover with a lid and simmer for 10 minutes, until of the water has all been absorbed and the quinoa is tender.
Step 2
Set a large frying pan (or griddle) over a high heat. Lightly rub the corn on the cob with a little oil and place them into the hot pan. Cook for 5-6 minutes, turning regularly, until the corn is nicely charred and starting to pop. You can do this effectively over a naked flame if you have a gas hob, which will give you a smoky flavour or on the bbq. Remove from the pan, shave off the kernels using a sharp knife, and add these to the cooked quinoa. NB, if you are having trouble charring your corn, shave the raw kernels from the cob and place the, into the hot frying pan with a drizzle of oil. Leave them undisturbed for 3 minutes before stirring and cooking for a further 3 min
Step 3
Peel and dice the avocado and add to the quinoa along with half the lime juice, half the olive oil and the crumbled feta. Cut the remaining lime into quarters.
Step 4
Add the remaining olive oil to the frying pan. Once hot, add the salmon, skin side down and cook for 3 minutes before turning over and cooking for a further 3-4 minutes, until just cooked. The idea is to slightly char the outside of the salmon, so make sure the heat is nice and high. Divide the salmon between the plates, along with the quinoa salad, a wedge of lime and some chopped coriander (if using).
- Ingredients
- Based on 4 servings
-
100g Feta Cheese, crumbled 1x Sainsbury's Greek Feta Cheese 200g -
150g Quinoa 1x Sainsbury's Quinoa 300g -
2 Limes 2x Sainsbury's Limes -
4 Salmon Fillets, skin removed 2x Sainsbury's Skin on ASC Scottish Salmon Fillets x2 240g -
4 tsp Cajun Seasoning 1x Sainsbury's Cajun Seasoning, Inspired to Cook 50g -
2 Avocado, peeled and diced 2x By Sainsbury’s Large Ripe & Ready Avocado -
2 tbsp Extra Olive Oil, plus a dash to coat the corn 1x Sainsbury's Olive Oil, Extra Virgin 500ml -
30g Coriander, roughly chopped 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
2 Corn on the Cob 1x Sainsbury's Sweetcorn x2 -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g