Modern Salmon Grain Bowl with Quinoa

• 140 g Quinoa
• 1 tsp Fine sea salt
• 300 g Salmon fillet, skin on or off
• 2 tbsp Extra virgin olive oil
• ½ tsp Black pepper
• 150 g Greek yogurt
• 2 tsp Dijon mustard
• 1 medium Lemon
• 1 medium Cucumber
• 1 large Avocado, ripe but firm

1. Heat the oven to 200°C (390°F). Rinse the quinoa in a sieve, then tip into a saucepan with 300 ml water and 1/4 tsp of the salt. Bring to the boil, cover, and cook on a low heat for 12–15 minutes until the water is absorbed.
2. Put the salmon on a baking tray and rub with 1 tbsp of the olive oil. Season with the remaining salt and the black pepper. Roast for 10–12 minutes, until just opaque and flaking easily.
3. Fluff the quinoa with a fork, then cover and leave to stand for 5 minutes. Meanwhile, halve the cucumber lengthways and slice, then halve and stone the avocado and cut into slices. Keep everything ready for assembling.
4. In a mixing bowl, stir together the Greek yogurt and Dijon mustard. Finely grate in a little lemon zest, then squeeze in the juice and whisk until smooth. Whisk in the remaining 1 tbsp olive oil and adjust with a little more lemon juice if you want it brighter.
5. Divide the quinoa between two bowls and top with the cucumber and avocado. Flake the salmon into large pieces and add to each bowl. Spoon over the dressing and serve warm or at room temperature.

Made this recipe? Rate it — a comment is optional.