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BBQ Salmon

Description: A quick and tasty barbequed meal - but the salmon can also be cooked on the stove if preferred

yourweeklymenu

Recipe Image

15mins

20mins

ingredients

Fresh

4 salmon pieces
2 sweet potato
1/2 red onion
1 red capsicum
1 lemon
1 bnch parsley
1 bnch coriander

Pantry

Oil
1 cup quinoa
2Tb capers
Salt Pepper

method

1 Preheat oven to 180°. Peel and chop sweet potato into small cubes, place in shallow baking dish and drizzle with olive oil. Mix with hands so that all pieces are doused with oil. Bake for 15-20 minutes.
2 Place the quinoa in a saucepan with 2 cups of salted water and bring to the boil. Turn down to simmer, covered,° for 10-15 minutes, or until quinoa has absorbed all the water and softened.
3 Peel and dice the red onion and dice the capsicum. Grate the lemon rind and wash and mince parsley and coriander to give approximately 1/2 cup of each. Reserve a handful of torn leaves of each. Rinse the capers if salted, or drain if in brine, and chop finely.
4 Preheat barbeque or hotplate.
5 Combine the minced parsley, coriander, lemon rind and capers with 1-2Tb olive oil in a small bowl. Work the oil through with your hands so that the herbs bind with other ingredients - this isn't like a sauce. Season with salt and pepper to taste and set aside.
6 Combine the cooked quinoa with roasted sweet potato, red onion and capsicum. Add a drizzle of olive oil, the juice of the lemon and season to taste with salt and pepper. Stir through the reserved parsley and coriander leaves.
7 Place the salmon, skin side down, on hot barbeque or hotplate. Sear well and cook for approx 2 mins on each side, or till cooked to your liking. For medium salmon, remove from heat when the centre is still pink (looks like it is not cooked through) and rest for 3-4 minutes.
8 Serve with the herb mixture spread on cooked salmon and quinoa with vegetables on the side.