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.
Yield
Serves 1
Prep Time
10mins
Cook Time
30mins
Difficulty Level
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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.)

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
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!

Nutritional Facts

Calories 354.9 kcal
Carbohydrates 34.1 g
Fat 13.7 g
Protein 23.1 g
Saturated Fat 3.15 g
Sodium 440.1 mg
Fiber 4.4 g
Cholesterol 25.7 mg
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