28 February 2019

Fresh salmon fillet with Middle Eastern vegetable quinoa

Fresh salmon fillet with Middle Eastern vegetable quinoa

By Monash FODMAP Team

Ingredients: (Serves 2)

  • 2 (150g each) Salmon fillets
  • Olive oil (~20g)
  • 1 Lemon, Juiced
  • 150g Quinoa white grains 
  • 250ml Massel Chicken stock
  • 2 Tsp Ground cumin
  • Tsp Coriander seeds
  • Tsp Turmeric 
  • 2 Tbsp Olive oil 
  • 1 Eggplant, char grilled and diced
  • 1 Red capsicum, char grilled and diced
  • 1/2 Zucchini, halved, char grilled and diced
  • Tsp Ginger, finely grated
  • 1 bunch Coriander, washed and chopped
  • 1 bunch Chives, chopped
  • 1 bunch Spring onions (green tops only)
  • 2 Lemons, juiced
  • Sea salt and cracked pepper to taste
Method: 

  1. Preheat a BBQ or grill. Grease with a little olive oil
  2. Lightly brush salmon with olive oil and barbeque/grill on a medium heat for approximately three minutes on each side.
  3. Place quinoa in a saucepan and add enough stock or water to just cover the surface. Bring to the boil. Reduce heat to a simmer until cooked.
  4. Cool completely and set aside in a large bowl.
  5. Combine cumin, coriander seeds and turmeric, and dry roast until just smoking
  6. Char grill vegetables
  7. Mix vegetables and remaining ingredients with the quinoa and toss lightly
  8. Season to taste and serve topped with the salmon


*Monash FODMAP Certified


Nutrition per serve 1 serve
Energy 3312kJ
Protein 47.7g
Carbohydrates 34.7g
- Sugars 18g
Fat 49g
- Saturated Fat 9.9g
Fibre 14.6g
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