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.)
- 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
Mix the coconut water, light soya sauce, garlic, ginger, kaffir lime leaf and white pepper together and marinate the salmon for 2 hours.
Thereafter, pan sear the salmon for 2 minutes on each side.
Rinse the quinoa then place it into the chicken stock, water and kombu (optional). Simmer the mixture for 10-12 minutes till dry.
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.
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!