Googie’s Kitchen presents Herby Salmon and Tomato Quinoa

Herby Salmon and Tomato Quinoa

Recently I’ve found myself making salmon spicy. There is nothing wrong with a variety of spicy salmon dishes but my son Ted who is 8 doesn’t tend to eat any foods that are too spicy. It means I make my husbands and my piece of fish spicy and I leave my son’s portion plain. I would like my son to get used to different flavours and textures in his dinners. It’s why I decided to put a herby marinade on the fish instead of a spicy one. I thought Ted might prefer herbs to spices. I was wrong!!!

My husband and I thought it was delicious but Ted was not impressed. Ted still prefers his piece of salmon plain. It looks like it’s back to the drawing board for my attempts at different flavours with Ted. The big kids in the family really enjoyed this dish. The herbs and lemon/lime mixed together with the olive oil made a yummy marinade. The marinade complemented the fish beautifully. Plus the tomato quinoa added extra flavour to the dish. My husband and I enjoyed this meal and we hope you do too. Below is a video and recipe for you.

Herby Salmon and Tomato Quinoa

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  • Sharp knife
  • Vegetable peeler
  • Chopping board
  • Grater
  • Teaspoon
  • Small mixing bowl
  • Baking tray
  • Large saucepan
  • Tablespoon
  • Stirring spoon
  • Serving spoon

Ingredients for the salmon

  • Salmon x 4 fillets
  • Dried mixed herbs x 4 tsps
  • Lime or lemon x 1 juice and zest
  • Garlic x 2 cloves
  • Olive oil x 4 tbsps
  • Preheat the oven to 200°C or gas mark 4.
  • Mix the olive oil, dried mixed herbs and the juice and zest of a lemon or lime.
  • Spread this over the salmon fillets and place them into the baking tray.
  • Put into the oven for 12 – 15 or until the fish can flake away from itself easily.
  • While the fish is cooking in the oven cook continue the tomato quinoa.

Ingredients for the tomato quinoa

  • Spring onions x 1 bunch
  • Quinoa x 300g
  • Red pepper x 1
  • Courgette x 1
  • Tinned tomatoes x 1
  • Chicken stock x 400mls
  • Tomato puree x 2 tbsps
  • Tamari x 2 tbsps
  • Salt and pepper to your taste

Method for Tomato Quinoa

  • Preheat the oven to 200°C or gas mark 4.
  • Peel the courgette and grate it.
  • Cut the top from the pepper and remove the core.
  • Slice the flesh into 1/2 centimetre pieces.
  • Remove the tops and the tails from the spring onions.
  • Now slice them into 1/2 centimetre pieces as well.
  • Put a large pan onto a high heat and add oil to the base of the pan.
  • When the pan has heated up, add the spring onions and fry until they become translucent.
  • Add in the peppers and the courgettes and fry these vegetables for a further few minutes.
  • Add in the quinoa and fry for a minute or so.
  • Pour in the tomatoes and the stock.
  • Put the tamari and the tomato puree in as well.
  • Stir these ingredients and then put the lid on.
  • Bring to the boil and then turn the heat to low and leave to simmer.
  • Once all the liquid has disappeared, the quinoa should be cooked.
  • Taste it to make sure – if it needs a few more minutes add a little water.
  • While the quinoa is simmering on the hob, add the salmon to the oven and cook for about 15 – 20 minutes.
  • Once the fish flakes away easily from itself it’s cooked.
  • Finally serve and enjoy.
Herby Salmon and Tomato Quinoa

Herby Salmon and Tomato Quinoa was a hit with my husband but unfortunately not my son Ted. It was a fairly easy meal to prepare and cook. I didn’t take a long time in the kitchen when I was cooking this dish. The meal could be eaten as leftover the next day too. Personally I wouldn’t keep this one in the deep freeze. I think it’s much better cooked from fresh. Plus it’s a very simple meal to cook and I was in the kitchen less than an hour. However you decide to eat this meal, as always, please enjoy. Thank you xxx