Continuing the theme of more fish in November, and going vegetarian for December, I had a craving for grilled salmon! Now normally, mum or myself will cook it by topping the salmon with garlic, ginger, chilli and seasoning and eating with some salad, but I wanted some taste and a little of a kick to my food, so I came with this! And even mum enjoyed the sauce, even if she’s not a big fan of salmon!
Salmon is a big part of my diet for my breakfasts and occasional lunches, where I eat the smoked variety on top scrambled eggs and avocado or with a mouth-watering salad!
Instead of normal onions, I went with a red onion this time, because the scent of salmon is lovely but for me the red onion breaks up the taste and adds a layer of pungency to the dish! I added the green chilli and pepper for both taste and colour, otherwise it would be a very red dish! And as usual, I had it with some quinoa! I made sure that had a good mix of protein, fats and healthy carbs in this dish, and this one has the macronutrients covered!
You can have this dish with rice, naan, chapatti, bread, bulger, buckwheat or anything like that but I love my quinoa so had it with that!
Spiced Up Salmon
2 salmon filet
1 fresh lemon
Pinch of salt
Pinch of pepper
Spiced Up Sauce
1 red onion
3 cloves garlic
1 cm ginger
1 cm turmeric
½ red chilli
½ green chilli
½ red pepper
½ green pepper
½ teaspoon dried coriander
½ tin of chopped tomatoes
Salt and pepper to taste
2 teaspoons coconut oil
40 g quinoa
½ small onion
½ teaspoon salt
1 teaspoon coconut oil
200 mL filtered water
Spiced Up Salmon
- Lay the salmon filets onto aluminium foil;
- Season with salt, pepper and mixed herbs (as I said in the vlog, you can do what I used to do, which is top the salmon with garlic, ginger, chilli and seasoning and have it with salad but I wanted something tastier!);
- Wrap the aluminium foil around the fish, closing all ends and leaving space for it took, it should look like a boat tent;
- Place on the middle shelf of your oven at gas mark 5/375F/190°C for 30 minutes;
- Bring out, unwrap the aluminium foil, place on your dish and top with slices of lemon, and your almost there!
Spiced Up Sauce
- In a large saucepan, melt 2 teaspoons coconut oil, and add in ½ sliced and diced red onion, crushed garlic, chopped ginger, and chopped turmeric, and cook and stir until the smell goes, cooking on 3/4 heat;
- Add in ½ tin chopped tomatoes, dried coriander, ½ teaspoon salt, and cook until the water evaporates;
- Add in the chopped chillies and peppers and cook until you have a tight sauce with all the water evaporated, around 10 minutes on ½ heat;
- Continue to stir occasionally and check the vegetables are done as you like them;
- Spiced Up Sauce is served! (If you wish, garnish with fresh coriander, parsley, basil or even mint!).
- In a saucepan on ¾ heat, add 1 teaspoon of coconut oil (put the filtered water on to boil);
- Slice and dice in the ¼ onion and stir, sauté until the onion caramelises;
- Add the quinoa and stir gently for 30 seconds, and then add in the boiling water and a ¼ teaspoon of salt, and allow the quinoa to simmer by turning the heat down to a quarter and covering with the lid;
- Check on it 3 to 5 minutes later and gently turn the quinoa over with a plastic or wooden spoon to ensure you keep your quinoa seeds intact. Repeat until the quinoa is cooked and all the water has evaporated;
- Cooking time is about 20 minutes and your quinoa is ready to eat!
Preparation time: 15 minutes
Cooking/baking time: 30 minutes
Eating time: 15 minutes
Serves 1 person – mum loved the extra sauce I made her but didn’t fancy the salmon!
Let me know how you get on and please feel free to provide feedback 🙂