Salmon with Brown Rice, Quinoa and Asian Salsa


Tonight’s dinner is a picture of health

This salsa was adapted from something by Paul Rankin, it’s an amazing rainbow of green  red and pink from the picked ginger something you usually only have with sushi

I’ve always served the salsa with salmon . I used to use noodles, but this brown rice mixed with black, red and white quinoa (which they sell in Asda) is amazing. It’s worth making lots of extra as it’s great to have in the fridge for summer.

If you don’t make the salsa, I think kimchi or even regular guacamole would work well

Salmon with Brown Rice, Quinoa and Asian Salsa

Serves 2

Brown Rice with Red , Black and White Quinoa

  • 100g of brown rice
  • 100 of red, black and white quinoa

Cook the brown rice ( 40 minute simmer for rice) and quinoa (10 minutes) separately according to instructions.

Drain , mix and then chill

Asian Salsa

  • 1 avocado diced
  • 1 handful of cherry tomatoes diced
  • 2 tbsp of picked ginger
  • 2 inches of cucumber diced
  • 1 red chili finely chopped
  • juice of half a lemon
  • small bunch of coriander roughly chopped
  • 2 tbsp of soy sauce
  • 2 tbsp of fish sauce

Mix together the salsa ingredients and leave for 30 minutes in the fridge.


2 salmon fillets sprinkled with dried chili pepper

  1. Grill for 15 minutes under a hot grill.
  2. Allow to rest for 5 minutes
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