Roasted Salmon Jewelled Rice and Quinoa Summer Salad

This roasted salmon jewelled rice and quinoa summer salad is such a deliciously easy, healthy dish to pull together and enjoy with the family.

PREP 45

COOK 40

TOTAL 1 25

Ingredients

▢ 2 8-9 ounce Salmon Fillets, skinless and cut into bite size pieces

For the Salmon Marinade

▢ 2 tablespoons honey
▢ 1 tablespoon maple syrup
▢ ½ small chilli pepper, deseeded and chopped
▢ 1 inch piece fresh ginger, finely grated
▢ 2 tablespoons olive oil
▢ Juice of 1 Lime

For the Dressing

▢ Juice of 1 large orange
▢ Juice of 1 lemon
▢ 3 tablespoons Olive Oil
▢ 1 teaspoon Dijon Mustard

Instructions

Salmon Marinade

Mix all the ingredients together and pour the marinade over the salmon and leave to marinate for around 30 minutes in the fridge. Spoon marinade over the salmon once or twice during the 30 minutes.

Salmon

Preheat the oven to 350°F. Roast the salmon for around 20 minutes until cooked through, I like it slightly crispy around the edges and do roast for a little longer if necessary.
Let the salmon cool, then refrigerate until needed.

Jewelled Rice and Quinoa Summer Salad

Cook the rice and quinoa in the vegetable stock in separate pans. Once cooked, let both cool, then combine and set aside.
Combine the cooked rice and Quinoa with the salad ingredients and spread onto a large serving plate. Chop the cooked Salmon into small cubes and dot around the plate. Once served, mix the dressing ingredients together, then pour over the individual servings.

*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.

Course Main Course

Cuisine American

*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.