Spicy salmon balls with quinoa salad
3
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
The fajita seasoning is a perfect cheat ingredient, lending smoky spiced flavours to the salmon with almost zero effort
Ingredients
Sweet potato, raw
250 g, peeled and cut into 1cm cubes
Calorie controlled cooking spray
1 spray(s)
Salmon, raw
520 g, chopped
Fajita seasoning
1 tablespoon(s)
Spring Onions
4 medium, chopped
Coriander, fresh
1 teaspoon(s), chopped
Kale, raw
100 g, shredded
Tilda Wholegrain Basmati & Quinoa Rice
1 pouch(es)
Cauliflower rice
300 g
Chilli, green or red
1 individual, chopped
Lime Juice, Fresh
20 ml
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the sweet potato on a baking tray, mist with cooking spray and season with salt and freshly ground black pepper. Bake for 20-25 minutes.
2
Meanwhile, in a food processor, whizz together the salmon, fajita seasoning, spring onions and half the coriander, then season.
3
Roll the salmon mixture into 16 walnut-size balls and put onto a lined baking tray. Bake alongside the sweet potato for 15-20 minutes, until opaque and cooked through.
4
Put the kale on the tray with the sweet potatoes, mist with cooking spray and season. Toss together and cook for 5 minutes until the kale is crisp.
5
Meanwhile, prepare the salad. Microwave the basmati and quinoa, and the cauliflower ‘rice’, to pack instructions. Stir together with the chilli, lime juice and remaining coriander, then toss together with the sweet potato and kale. Divide between 4 plates and top with 4 salmon balls each. Garnish with the extra green chilli.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.