Free Shipping to Canterbury addresses on orders $80 and over! This is so you can order for South Canterbury Anniversary weekend, and an apology for not being able to make it to the Christchurch Farmer's Market. Ends 9am Monday!

Quinoa Crusted Salmon with Glazed Carrots



 

Ingredients:

400g baby carrots, scrubbed and halved

¼ C orange juice

Salt and pepper

1½ T honey

4 X 200g boneless salmon portions, skin off

¼ C black quinoa (use white or red if black isn’t available)

½ t smoked paprika

½ t curry powder

2 T extra virgin olive oil

1 C microgreens, to serve.

 

Method:

  1. Cook quinoa according to the instructions on the packet. Fluff with a fork and add smoked paprika, curry powder, salt and pepper.  Spread out on a plate and set aside to cool.
  2. Preheat oven to 240°C (475°F). Place the carrots, orange juice, salt, pepper and 1 T of the honey on a large oven tray. Cover with aluminium foil and cook for 10 minutes. Remove the foil and set aside.
  3. Brush one side of the salmon portions with the remaining honey and press into the quinoa to coat. Place the salmon on top of the carrots, drizzle over the oil and cook for 7–9 minutes or until the salmon is just cooked through. Divide between plates and serve with the microgreens – drizzling with the pan juices.

 

Serves 4.

Recipe adapted from donnahay.com.au.

 

To order salmon for this dish, click here!