Latin-Style Salmon Bowl with Quinoa and Black Beans

• 140 g Quinoa
• 1 tsp Fine sea salt
• 2 pieces Salmon fillet, skin on or skin off
• 3 tbsp Extra virgin olive oil
• 1 tsp Ground cumin
• 2 cloves Garlic
• 1 large Lime, juicy
• 240 g Canned black beans
• 200 g Sweet corn kernels
• 15 g Fresh coriander

1. Heat the oven to 220°C (430°F). Rinse the quinoa in a sieve, then tip into a saucepan with 300 ml water and 0.5 tsp of the fine sea salt.
2. Bring the quinoa to the boil, then cover and simmer on low for 12–15 minutes until the water is absorbed and the grains are tender. Take off the heat and leave, covered, for 5 minutes, then fluff with a fork.
3. Meanwhile, put the salmon on a baking tray. Drizzle with 1 tbsp of the extra virgin olive oil, sprinkle over the ground cumin and 0.25 tsp of the fine sea salt, then rub to coat.
4. Roast the salmon for 10–12 minutes, until just cooked through and flaking easily. If your fillets are thicker, give them a couple of minutes more.
5. While the salmon roasts, finely grate or crush the garlic into a mixing bowl. Finely zest the lime into the bowl, then squeeze in the juice; whisk in the remaining 2 tbsp extra virgin olive oil and the remaining fine sea salt.
6. Rinse and drain the canned black beans, then add to the bowl along with the sweet corn kernels. Toss with a spoonful of the dressing, just to lightly coat.
7. Divide the quinoa between two bowls and spoon over the black bean and sweetcorn mixture. Top with the roasted salmon, spoon over the remaining dressing, and finish with the fresh coriander.

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