Celebrate Christmas Eve with a dish that’s full of flavour, comfort, and family tradition. My Salmon Pesto Quinoa Salad is inspired by my dad, who always made fish on Christmas Eve. It’s quick, simple, and wonderfully festive. The kind of recipe that brings everyone together without the stress of a long cook. Fresh salmon, herby pesto, and fluffy quinoa come together in a vibrant bowl that’s perfect for a cosy holiday dinner or a lighter option between all the hearty Christmas treats. Below is a video and recipe for you.
What do you enjoy eating on Christmas Eve? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Colander
- Saucepan
- Chopping board
- Sharp knife
- Tablespoon
- Baking tray
Ingredients
- Brown Rice x 300g
- Bone broth, chicken stock, vegetable stock or water x 600mls or more
- Salt to your taste
- Salmon x 4
- Pesto x 4 tbsps
- Cooked vegetables of your choice x 2 handfuls
- Tomatoes x 2 handfuls
- Lemon x 1 juice
- Olive oil x 60 – 80 mls
- Salt and pepper to taste
Method
- Measure the rice and put it into the saucepan.
- Place the quinoa under the tap and add water.
- Move the quinoa around in the pan.
- The water should start to discolour with the starch from the quinoa.
- Pour through the colander and repeat the process once or twice more.
- By the end of the process the water should start to look more clear.
- Put the saucepan onto the hob and pour over the bone broth, chicken stock, vegetable stock or water.
- There must be enough to cover the quinoa and then two centimetres above the top of where the rice sits in the pan.
- Sprinkle in salt to your tastes.
- Put the pan onto a high heat on the hob and put the lid on.
- Let the pan come to the boil.
- When the pan is boiling turn the heat down to a medium heat.
- Leave the pan to simmer until all of the liquid has disappeared.
- It will take a little while to cook the quinoa so please be patient.
- On my hob it takes a good 30 minutes but other hobs my be different.
- Once the liquid has disappeared remove from the heat.
- Be careful towards the end as the quinoa can sometimes stick to the base of the pan.
- Towards the end be sure to check by putting the spoon in the quinoa to see if there is any liquid left.
- If there is no liquid fluff it with the spoon.
- However if there is liquid put the lid back on and leave for a further few minutes.
- Continue this process until all the liquid disappears.
- When all the liquid disappears remove from the heat and leave to cool.
- Preheat the oven to 200°C or gas mark 6.
- Place a baking tray in at the same time.
- While the oven preheats leave the salmon skin side up on the chopping board for about 20 – 30 minutes.
- It will dry the skin out so when it hits the hot baking tray it will make it nice and crispy.
- Once the oven preheats turn the salmon over and spread the pesto over the top.
- Put the pieces of salmon in the oven and cook for 12 – 15 minutes.
- While the salmon is cooking prepare the salad.
- Place the quinoa into a large mixing bowl and add in the cooked vegetables.
- Slice the tomatoes in half and add these to the bowl.
- Next slice the lemon in half and squeeze the juice from it.
- Pour this in with the olive oil and mix them together.
- Now pour over the salad and toss these ingredients together.
- Add salt and pepper to taste.
- When the salmon is cooked remove it from the oven and leave it to sit for 5 minutes.
- After 5 minutes serve and with the quinoa salad.
- Then enjoy.
Whether you’re keeping a family tradition alive or looking for a fresh yet comforting Christmas Eve recipe, this Salmon Pesto Quinoa Salad is a beautiful addition to your festive table. Easy to make, full of flavour, and ideal for busy December evenings. It’s a recipe you’ll return to all year round. Merry Christmas, and enjoy every delicious moment!
Googies Kitchen Life 