Honey Soy Charred Salmon

with Quinoa and Broccoli Salad
Our favourite flavours come together in this superfood packed supper!
Cals 921 · Prot 51 · Carbs 68 · Fat 50
Low-Carb
Try Hello Chef Now
30 min
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Our favourite flavours come together in this superfood packed supper!
Cals 921 · Prot 51 · Carbs 68 · Fat 50
Low-Carb
Try Hello Chef Now
Download PDF
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

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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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