Salmon with Grapefruit Quinoa

3.0 6 ratings

Prep. 15 min

Total 50 min

4 portions

Ingredients

blanched almonds
20 g
spring onions cut in pieces (3 cm)
50 g
olive oil plus 2 tsp, plus extra for greasing
40 g
quinoa
120 g
vegetable stock paste, homemade
1 heaped tsp
vegetable stock cube (for 0.5 l)
water
400 g
ground black pepper
1 ¼ tsp
salmon fillets
4
Dijon mustard honey
30 g
fine sea salt
1 ½ tsp
grapefruit
250 g
pitted olives
60 g
mint leaves
6
red wine vinegar
25 g
feta cheese
50 g

Difficulty

easy

Nutrition per 1 portion

Sodium 1277.4 mg

Protein 38.6 g

Energy 2703.5 kJ / 646.2 kcal

Fat 41.2 g

Fibre 4.6 g

Saturated Fat 8.7 g

Carbohydrates 28.9 g

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Also featured in

Flourish Over Fifty 10 recipes
UK and Ireland

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