Seared Salmon With Spiced Quinoa And Coconut Chutney Recipe

About this recipe

This flavorful breakfast combines tender seared salmon with aromatic spiced quinoa and a creamy coconut chutney for a vibrant morning meal.

Ingredients

• - Mowi Scottish Salmon Fillets
• - Forest Whole Foods Organic White Quinoa
• NaN Aroy-D Coconut Milk
• - Cofresh Whole Green Chilli 350g
• 12G Greenfields Curry Leaves, 12G
• - Old India Mustard Seeds
• - Greenfields Black Peppercorns
• 1 L Olive Oil – Organic
• 100 g Wijaya Coriander Seeds 100G
• 50G Pepper Black Ground BWFO
• 400 g Trs Turmeric Powder 400G
• - Mccormick Cumin Powder

Instructions

1. 1. Rinse the quinoa under cold water and set aside to drain.
2. 2. Heat 1 tablespoon of olive oil in a pan, add mustard seeds and curry leaves, and let them crackle.
3. 3. Add the drained quinoa to the pan along with turmeric, cumin powder, and salt, then sauté for 2 minutes.
4. 4. Pour 240 ml of water into the pan and cook the quinoa on low heat until tender and fluffy, about 15 minutes.
5. 5. While the quinoa cooks, blend grated coconut, green chili, and coconut milk into a smooth chutney.
6. 6. Heat another tablespoon of olive oil in a separate pan and season the salmon fillet with salt and black pepper.
7. 7. Sear the salmon for 3-4 minutes on each side until golden and cooked through, then remove from heat.
8. 8. Plate the cooked quinoa and place the seared salmon on top.
9. 9. Drizzle the coconut chutney over the salmon and sprinkle with chopped fresh coriander.
10. 10. Serve warm and enjoy the blend of spices and creamy flavors.