Stripling House Grilled Salmon with Herbed Quinoa

Instructions

1. 1

   Rinse the quinoa thoroughly under cold water. In a medium saucepan, add 200g quinoa and 400ml water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is tender.

2. 2

   While the quinoa is cooking, finely chop 20g fresh parsley and zest the lemon. Set aside.

3. 3

   Preheat your grill or grill pan to medium-high heat.

4. 4

   Pat the 480g salmon fillet dry with paper towels. Brush both sides with 1 tbsp olive oil, then season with

5. 5

   5 tsp black pepper and

6. 6

   5 tsp salt (reserve the other

7. 7

   5 tsp salt for the quinoa).

8. 8

   Place the salmon fillet skin-side down on the grill. Grill for 4-5 minutes per side, or until the salmon is cooked through and has nice grill marks.

9. 9

   When the quinoa is done, fluff it with a fork. Stir in the chopped parsley, lemon zest, juice of half the lemon, and the remaining

10. 10

    5 tsp salt. Mix well.

11. 11

    Slice the remaining half of the lemon into wedges for serving.

12. 12

    To serve, spoon the herbed quinoa onto plates, top with the grilled salmon fillet, and garnish with lemon wedges. Enjoy your Stripling House Grilled Salmon with Herbed Quinoa!