Citrus Marinated Salmon and Tri Colour Quinoa Salad

Lately when it comes to cooking, I’ve been reverting back to trustee old favorites. Partly for reasons of ease, but mainly for lack of finding new ideas.  Of course, just as I accepted my fate and the prospect of never finding what I was looking for, out of nowhere, there it was. A whole new world of inspiration. Isn’t it always the way?

This recipe for Citrus Marinated Salmon and Tri Colour Quinoa Salad is definitely a new found favorite, both in the Salmon and Quinoa departments. For extra flavour I’ve tweaked it just slightly, adding honey to the dressing and sauteing the veggies in coconut oil. Definitely worth a go for a new spin on healthy mid week dining xx

Citrus Marinated Salmon and Tri Colour Quinoa Salad
Adapted from EatFitFood Via KoraOrganics 

Ingredients
1 cup uncooked tri colour quinoa
1 teaspoon chicken stock
1 teaspoons coconut oil
1 red capsicum finely diced
1 red onion finely diced
1 carrot grated
1 handful parsley roughly chopped
Dressing
1 teaspoon grated ginger
1/2 lime juice and zest
1/2 lemon juice and zest
1 tablespoon shoyu / soy sauce
1 teaspoon coconut oil melted
1 teaspoon honey
Citrus Salmon
4 salmon fillets
1/2 lime juice and zest
1/2 lemon juice and zest

Directions for Quinoa
1.  Cook quinoa as per pack. adding one teaspoon of chicken stock for flavour. Once cooked allow to cool to room temperature.
2. In a small skillet, heat one teaspoon of coconut and saute the red onion approx 3 to 4 minutes or until translucent and slightly charred. Add the capsicum and continue to saure for another minute or 2.
3. In a medium size mixing bowl, combine cooled quinoa, red onion, capsicum, grated carrot and quinoa and mix to combine.
4. In a small mixing bowl combine all the dressing ingredients and whisk to combine.
5. Pour the dressing over the quinoa salad and mix through thoroughly.

Directions for Citrus Salmon
1. In a small mixing bowl combine the juice and zest of both the lemon and lime. Whisk to combine.
2. Cover the salmon in the marinate and refrigerate for 15 minutes to 1 hour.
3. Heat a non stick pan and cook the salmon skin side down for 3 to 4 minutes, turn and cook for a further 3 to 4 minutes or until golden and to liking.