Coriander salmon with curried quinoa and pomegranate

• quinoa↗120g g

  rinsed

• thin green beans↗320g g

  trimmed and cut into thirds

• bunch of coriander↗15g g
• fresh ginger↗15g g

  peeled and sliced

• lemon↗1

  juiced

• ground cumin↗½ tsp
• green or red chili1

  seeds removed and sliced

• ground coriander↗1 tsp
• wild skinless salmon steaks (460g)↗4
• extra virgin olive oil↗1 tbsp
• zucchini2-3

  cut in half and sliced

• red onion↗2

  finely sliced

• garam masala↗2 tsp
• vegetable broth powder↗2 tsp
• canned chickpeas↗400g g

  drained

• гранатові зерна↗150g

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with fan/gas 6 and line a baking tray with parchment paper. Bring a pot of water to a boil, add the quinoa and cook for 5 minutes. Add the beans, bring to a boil again, then simmer for 10 minutes. Remove from heat and let stand for 5 minutes, then drain, rinse and drain again.

2. 2

   Meanwhile, blend fresh coriander, ginger, lemon juice, cumin, chili and ground coriander in a small bowl using a hand blender. Place the salmon steaks on the prepared tray, then spread a teaspoon of the coriander mixture over each steak, reserving the rest for later. Bake for 8‑10 minutes, depending on the thickness of the salmon.

3. 3

   Heat the oil in a non‑stick pan and quickly sauté the zucchini and onion for 8‑10 minutes over medium heat until they become soft and slightly browned. Add garam masala, broth powder and the remaining coriander mixture, then add the chickpeas and cook for another minute. Transfer to a serving bowl and mix with the cooled quinoa, green beans and pomegranate seeds. Spoon half of the mixture onto two plates and place the two salmon fillets on top.

4. 4

   Save the remaining two portions of the quinoa and salmon salad to eat cold for lunch the next day, if desired. Store in the refrigerator for up to two days.