Honey Soy Charred Salmon

with Quinoa and Broccoli Salad

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low-carb
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low-carb
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Instructions

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1 Marinate salmon

Combine the honey and soy sauce in a medium bowl with a drizzle of oil. Portion the salmon. Add the salmon to the bowl to marinate.

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2 Cook quinoa

Add the quinoa to a bowl, cover with warm water and rinse. Drain in a fine sieve. Add the measured water to a pot and bring it to a boil. Add the quinoa and a pinch of salt. Cover with a lid, reduce the heat to low and simmer for 15 min or until the liquid is absorbed and the quinoa is tender.

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3 Fry broccoli

Meanwhile, heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the broccoli and fry for 7 min until starting to crisp. Remove from the pan and set aside. Reserve the pan.

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4 Fry salmon

Return the pan to a medium heat with a drizzle of oil. Once hot, add the salmon fillets and the marinade. Cook for 3-4 min on either side until cooked through.

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5 Finish salad

Meanwhile, thinly slice the radish. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it. Juice the limes. In a large salad bowl, combine the sesame oil and sweet chilli (spicy!) with the lime juice. This is your dressing

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6 Serve

Once cooked, toss the quinoa in the dressing. Divide among plates. Top with the salmon, broccoliavocado and red radish. Tear the fresh coriander over the top. 

Tips for fussy eaters

Serve their salmon with white rice.

Pro tip

Cook your salmon for a couple of minutes less for a medium finish. Keeping it slightly pink inside will ensure it doesn't dry out.

Our favourite flavours come together in this superfood packed supper!

Cooking Time: 30 min

Cals 921 · Prot 51 · Carbs 68 · Fat 50

Dairy-Free

Ingredients

Number of people

Skinless salmon fillet 350 Grams
Honey 15 Grams
Soy sauce 20 ML
Vegetable oil 1 Tbsp
Mixed quinoa 100 Grams
Water 300 ML
Tenderstem broccoli 150 Grams
Red radish 125 Grams
Avocado 1 Piece
Lime 1 Piece
Sesame oil 15 ML
Sweet chilli sauce 40 ML
Fresh coriander 15 Grams

Our favourite flavours come together in this superfood packed supper!

Cooking Time: 30 min

Cals 921 · Prot 51 · Carbs 68 · Fat 50

Dairy-Free

Instructions

photo

1 Marinate salmon

Combine the honey and soy sauce in a medium bowl with a drizzle of oil. Portion the salmon. Add the salmon to the bowl to marinate.

photo

2 Cook quinoa

Add the quinoa to a bowl, cover with warm water and rinse. Drain in a fine sieve. Add the measured water to a pot and bring it to a boil. Add the quinoa and a pinch of salt. Cover with a lid, reduce the heat to low and simmer for 15 min or until the liquid is absorbed and the quinoa is tender.

photo

3 Fry broccoli

Meanwhile, heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the broccoli and fry for 7 min until starting to crisp. Remove from the pan and set aside. Reserve the pan.

photo

4 Fry salmon

Return the pan to a medium heat with a drizzle of oil. Once hot, add the salmon fillets and the marinade. Cook for 3-4 min on either side until cooked through.

photo

5 Finish salad

Meanwhile, thinly slice the radish. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it. Juice the limes. In a large salad bowl, combine the sesame oil and sweet chilli (spicy!) with the lime juice. This is your dressing

photo

6 Serve

Once cooked, toss the quinoa in the dressing. Divide among plates. Top with the salmon, broccoliavocado and red radish. Tear the fresh coriander over the top. 

Tips for fussy eaters

Serve their salmon with white rice.

Pro tip

Cook your salmon for a couple of minutes less for a medium finish. Keeping it slightly pink inside will ensure it doesn't dry out.

Ingredients

Number of people

Skinless salmon fillet 350 Grams
Honey 15 Grams
Soy sauce 20 ML
Vegetable oil 1 Tbsp
Mixed quinoa 100 Grams
Water 300 ML
Tenderstem broccoli 150 Grams
Red radish 125 Grams
Avocado 1 Piece
Lime 1 Piece
Sesame oil 15 ML
Sweet chilli sauce 40 ML
Fresh coriander 15 Grams
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