Succulent Salmon Steaks with Quinoa

London, it seems, has decided that it no longer wants to be in winter and is actually ready for spring.

It is now March, and we’ve had temperatures of 20˚C with pure sunshine! I remember freezing my bum off around this time last year. Since we don’t know how long this sweet weather will last, might as well make the most of it no?

So let’s put aside our soups, broths, and massive coats for a bit and make ourselves a summer-lusting dish.

Salmon Steak & Quinoa

When I think of summer, I think of salads. The seaside. Lots of colourful fruit & veg. But, it is not summer yet, as much as it might feel like it might be soon, so in the honour of eating seasonably, let’s set aside all things strawberry shall we? Ok good.

Salmon gives you amazing omega-3s and good fats. It’s got great cardiovascular benefits, it’s got great selenium, which is associated with decreasing the risk of joint inflammation, and it’s a good source of protein and amino acids!

Quinoa is incredible. It’s protein rich and contains almost double the amount of fibre as many other grains. It’s rich in iron, manganese, lysine, and B2, meaning it’s good for antioxidants, metabolism, and cells. It’s also gluten free!

Broccoli has been my favourite since I was a little girls. It’s a powerful antioxidant, it’s great for heart and bone health, and that’s not even mentioning it’s cancer fighting and immunity boosting properties!

Salmon Steak & Quinoa

To make enough for two, you will need:

  • 2 salmon steaks
  • 1/2 cup of quinoa, cooked
  • 1 courgette (zucchini), sliced
  • 4 cherry tomatoes, quartered
  • Half a head of broccoli, cut into florets
  • Half a read onion, finely chopped
  • 1 tbsp capers
  • Sprinkle of salt & pepper
  • Half a lemon
  • Optional – drizzle of balsamic

 
Heat up a grill on high heat, drizzle with some olive oil and add your salmon steaks. Let cook for 3 minutes. In the meantime, assemble your plates by layering the quinoa, courgette/zucchini, tomatoes, and broccoli. Flip your steaks and let cook for another 3 minutes, this time adding your capers and onions to the pan. Add a bit more oil if you want.

Take your steaks out of the pan and place on top of your layers. Pan-fry the onions and capers a for a bit longer, until onions are a bit more cooked but not burnt. Place on top of your salmon, squeeze the lemon and drizzle the balsamic, if using.

Sit, and enjoy! Bonus points if you can sit somewhere with some sunlight!

Salmon Steak & Quinoa

It’s a plate of goodness that should give you energy to tackle your day!

What are your plans for the weekend? London is supposed to be lovely, and I’m away in Geneva, where it’s also sunny and warm.

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