Marinated Salmon On Vegetable Quinoa

Impress your loved one by whipping up this deliciously healthy meal featuring yummy salmon on a bed of quinoa. This heart-healthy recipe is part of a four-course menu created by MasterChef Asia finalist Chef Lennard Yeong for the Singapore Heart Foundation. (Prep time excludes marinating time.)

Yield: Serves 1
Prep Time: 10 mins
Cook Time: 30 mins
Difficulty Level: 1/5

Ingredients

• 90 g salmon
• 2 tbsp soconut water
• 1 tbsp light soya sauce (lower in sodium)
• 1 clove garlic, grated
• 1½-inch thumb ginger, grated
• 1 pc kaffir lime leaf, shredded
• ¼ tsp white pepper
• 75 g chicken stock (low sodium)
• 25 g water
• 50 g quinoa
• 20 g carrots, diced
• 10 g zucchini, diced
• 10 g yellow zucchini, diced
• 1 pc of 4-cm square Kombu (optional)
• Spring onions, sliced, to garnish

Steps

01. Mix the coconut water, light soya sauce, garlic, ginger, kaffir lime leaf and white pepper together and marinate the salmon for 2 hours.

02. Thereafter, pan sear the salmon for 2 minutes on each side.

03. Rinse the quinoa then place it into the chicken stock, water and kombu (optional). Simmer the mixture for 10-12 minutes till dry.

04. Turn off the heat and add in the zucchinis and carrots. Cover the pot and allow to steam for 5 minutes. Remove the kombu (optional) and fluff the quinoa.

05. Spoon the quinoa onto a plate, top with the salmon, and finish off with the spring onions.

Chef's tip: Reduce the marinating time for a lower sodium intake!