Blackened salmon with quinoa salad
4 - 17
PersonalPoints™ per serving
Cajun seasoning helps bring a taste of the Deep South to this dish
4 fillet(s), medium
Sweetcorn, canned, drained
Light Feta Cheese
Lemon Juice, Fresh
1 tablespoons, plus wedges to serve
- Put the quinoa in a medium pan, pour over 360ml water and bring to a boil. Reduce to a simmer, then cover and cook for 10 minutes. Remove from the heat and set aside for 5 minutes until all the liquid is absorbed.
- Meanwhile, sprinkle the Cajun seasoning over the salmon. Heat 1 tsp of the oil in a large nonstick frying pan set over a medium heat, then cook the salmon for 2-3 minutes on each side until cooked through. Remove from the pan and set aside.
- Put the cooked quinoa in a bowl with the sweetcorn, avocado and spring onions. Crumble over the feta, then toss to combine. In a small bowl, whisk together the remaining oil and the lemon juice, then toss with the quinoa salad.
- Spoon the salad into bowls, top with the salmon and serve with the lemon wedges on the side.
For more fiery spice, add a generous pinch of chilli flakes to the quinoa salad before serving.