Baked Salmon with Lime Quinoa & Cucumber
Pump up your mood, energy and brainpower with this recipe that has quinoa, one of the most protein-rich foods including 9 essential amino acids (key to building muscles); contains twice much fiber than other grains and valuable amounts of heart-healthy fats. Also comes packed with iron, lysine, magnesium, manganese -antioxidant to prevent damage of cells- and improves the energy metabolism within brain and muscle cells thanks to vitamin B2.
And don’t forget about salmon that contains long-chain omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) which can lift up your mood.
- 2 Salmon fillets
- 200 grams Quinoa
- 1½ Lime
- 1 Cucumber
- 1 White onion
- 3 Garlic cloves
- 3 tbsp Rapeseed oil cold pressed
- 3 tsp Sea salt
- 3 tsp Black pepper
- 1 tsp Turmeric
- Preheat oven to C180°.
- Skin the salmon fillets and place them into a baking tray covered with aluminium foil.
- Seasoned salmon with a pinch of sea salt, cracked black pepper, turmeric and 1 tsp of rapeseed oil. Take half of a lime and cut into 4 rounds and put 2 slices on top of each fillet. Leave in the oven for 15-18 minutes at 160°C.
- Using a vegetable peeler, shave cucumber into wide ribbons, stopping when you reach seeds and marinade for 15-20 minutes with the juice of 1 full lime.
- Set a pan to medium heat; rinse off quinoa for couple of minutes to remove bitterness.
- Chop onion and garlic cloves and blend them along with rapeseed oil, salt and pepper -1 tsp each- until smooth consistency.
- Pour the quinoa and the mixture into the pan and keep stirring for 2 minutes until it integrates. Add 400ml of water and cover; leave cooking for 15 more minutes.
- Once quinoa is ready, strain lime juice from cucumber, toss over it and mix well.
- Add 1 tsp of salt and black pepper to cucumber to fix taste.