Salmon with Fennel

and Quinoa Salad
Enjoy this butterflied salmon paired with a refreshing fennel and orange salad.
Cals 654 · Prot 45 · Carbs 50 · Fat 31
Quick & Easy
Low Carb
25 min
Salmon with Fennel and Quinoa Salad
Enjoy this butterflied salmon paired with a refreshing fennel and orange salad.
Cals 654 · Prot 45 · Carbs 50 · Fat 31
Quick & Easy
Low Carb
Ingredients
Salmon
Skin-on salmon fillet 6*
350 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Salad
White quinoa
100 Grams
Water
200 ML
Vegetable stock cube 15*
1 Piece
Fennel
1 Piece
Rocket
20 Grams
Feta cheese 4*
50 Grams
Dressing
Orange
1 Piece
White balsamic vinegar 14*
15 ML
Olive oil
4 Tbsp
Salt
0.5 Tsp

Allergens

*6 Fish, *15 Celery, *4 Milk, *14 Sulphur Dioxide
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 2735 / 654
Fats (g) 30.7
of which saturated (g) 7.7
Carbohydrates (g) 50
of which sugars (g) 11.8
Fibers (g) 4.8
Proteins (g) 44.5
Salt (g) 2.6
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

Boil quinoa

1 Boil quinoa

Place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine sieve. Add the measured water to a saucepan and bring it to a boil over a high heat. Once boiling, add the quinoa and vegetable stock cube. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender.
Prep

2 Prep

Meanwhile, juice the orange into a large bowl. Add the vinegar, olive oil and salt. Whisk and set aside. Chop the fennel in half and thinly slice it. Add the sliced fennel to the dressing and set aside.
Prep salmon

3 Prep salmon

Portion the salmon. Using a sharp knife, make a deep incision along each salmon fillet, length ways. The incision should reach through to the skin of the salmon, but not slice through it. Turn each salmon piece out as though opening a book. The intact salmon skin should function as the book's spine.
Fry salmon

4 Fry salmon

Heat a non-stick pan over a medium heat with a drizzle of vegetable oil. Once hot add the salmon fillets with a pinch of salt and fry for 2 min on each side until cooked through.
Toss

5 Toss

Add the cooled quinoa and rocket to the fennel. Toss.
Serve

6 Serve

Divide the salad among plates. Crumble the feta cheese over the top. Serve the salmon alongside.
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