SALMON & QUINOA SALAD WITH YOGHURT AND POMEGRANATE
Serves 4
Prep & cooking time: 35 minutes (+ refrigeration)
FIVE INGREDIENTS
2 cups (560g) thick, Greek-style yoghurt
1 cup (200g) tri-coloured quinoa
4 salmon fillets (880g), skin on
1 large pomegranate, or buy pomegranate seeds (430g) 1 medium lemon (140g)
STAPLES
1/2 teaspoon sea salt flakes salt and pepper
1/2 cup (125ml) extra virgin olive oil
METHOD
1. Place a small sieve over a small bowl. Line the sieve with two layers of muslin or cheesecloth. Spoon in the Greek yoghurt and stir in the salt flakes. Gather cloth and twist to shape the yoghurt into a tight ball. Refrigerate for 4 hours until firm.
2. Rinse quinoa in a sieve under cold running water. Place quinoa in a medium saucepan with 2 cups (500ml) water and bring to the boil. Reduce heat to low. Cook, covered, for 15 minutes or until quinoa is tender and water is absorbed. Remove from heat. Stand, covered, for 5 minutes. Fluff with a fork.
3. Using a sharp knife, remove skin from salmon. Wash skin, then pat dry with a paper towel and reserve.
4. Heat 1 tablespoon of the oil in a large frying pan over medium-high heat, and cook salmon for 3 minutes. Turn, and cook on the other side for 2 minutes or until cooked as desired. Remove from the pan. Place reserved salmon skin in pan, then top with a medium frying pan to press the skin flat and prevent curling. Cook for 1 minute. Remove the top pan, and cook skin for a further 3 minutes each side or until crisp. Season with salt.
5. If using a whole pomegranate, cut it in half crosswise. Hold each half, cut-side down, in the palm of your hand over a bowl, then hit the outside firmly with a wooden spoon. The seeds should fall out easily (discard any white pith that falls out with them). Grate rind from lemon finely, and reserve for serving. Juice the lemon – you will need 2 tablespoons of juice.
6. Place lemon juice and remaining oil in a small screw-top jar and shake it well. Place quinoa in a bowl with dressing, and toss to combine. Season.
7. Divide quinoa among serving plates. Top with flaked salmon, spoonfuls of yoghurt, pomegranate seeds and crisp skin. Serve sprinkled with reserved lemon rind and freshly ground black pepper.