Salmon medallions on quinoa salad
Looking for inspiration for a unique dish that will delight your guests? Try our recipe for salmon medallions on a quinoa salad, enhanced with the unique flavor of yuzu ponzu sauce. It's a harmonious blend of freshness, exoticism, and health that's sure to be a hit in your kitchen. Thank you for the recipe. Delicious Place.
Number of servings
2
Preparation time
40 min
Print recipe
INGREDIENTS
- 100 gr White Quinoa QF Quality Food
- 4 tablespoons Ponzu sauce from Yuzu House of Asia
- 3 tablespoons Sunflower oil with Gaea olive oil
- 2 salmon fillets with skin, 150 g each
- 1/4 small broccoli
- 10 cherry tomatoes
- 1/2 grapefruit
- 1/4 medium zucchini
- salt pepper
Yogurt sauce
- 2 tablespoons of natural Greek yogurt
- grated peel from 1/3 of a grapefruit
- a few leaves of fresh mint
- salt pepper
A METHOD OF PREPARING
- Place the salmon fillets on a board, skin side down. Using a knife, pierce each fillet lengthwise, but without cutting through the skin, spread the edges of the fish apart, creating steaks. Pour ponzu sauce over the fish and coat. Refrigerate for 30 minutes.
- Rinse the quinoa in water and drain. Then add 200 ml of fresh water and cook for 12 minutes. Drain.
- Divide the broccoli into small florets and cook in boiling water for 3 minutes. Quench in cold water and drain.
- In a bowl, combine the yogurt with finely chopped mint and grapefruit zest. Season with salt and pepper.
- Heat 2 tablespoons of oil in a pan and add the zucchini, cut into small cubes. Cook until softened, then add the broccoli and halved cherry tomatoes. Cook for 2 minutes, season with salt and pepper. Combine the contents of the pan with the cooked quinoa.
- Fry the salmon medallions in a little oil for 2 minutes on each side.
- Arrange the salad and grapefruit slices on plates, then top with the seared salmon. Drizzle with mint sauce.
