Ingredients
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1 jalapeñodeseeded and finely chopped
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15g fresh corianderfinely chopped
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15g fresh parsleyfinely chopped
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1 garlic clovefinely chopped
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1 tsp grated ginger
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1 tbsp olive oil
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salt and pepper
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2 salmon fillets150g each, skin-on or off
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1/2 cucumber
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1 red chillifinely chopped
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juice of 1/2 lime
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salt
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For the power rice
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75g white basmati rice
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50g quinoa
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250ml water
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pinch of salt
Directions
A vibrant, nutrient-packed dish featuring grilled salmon topped with a zesty green herb mixture, served over quinoa and rice with a crisp cucumber chilli salad. Full of freshness and texture, made entirely in the combi oven.
Ingredients
| 1 jalapeño | |
| 15g fresh coriander | |
| 15g fresh parsley | |
| 1 garlic clove | |
| 1 tsp grated ginger | |
| 1 tbsp olive oil | |
| salt and pepper | |
| 2 salmon fillets | |
| 1/2 cucumber | |
| 1 red chilli | |
| juice of 1/2 lime | |
| salt | |
For the power rice |
|
| 75g white basmati rice | |
| 50g quinoa | |
| 250ml water | |
| pinch of salt | |
Steps
|
1
|
In a small bowl, mix the chopped jalapeño, coriander, parsley, garlic, ginger, olive oil, salt, and pepper. Spoon half over the salmon fillets and reserve the rest as a salsa-style dressing. |
|
2
|
Rinse the rice and quinoa, then combine with water and a pinch of salt in a microwave-safe dish. Cover and place in the Panasonic Combi Oven. Set to Microwave at 600W for 14–15 minutes, or until the liquid is absorbed. Fluff with a fork and set aside. |
|
3
|
While the rice cooks, preheat the Panasonic Combi Oven on Grill 1 setting. Line the enamel tray with foil and place the salmon fillets on top. Grill for 8–10 minutes until golden and just cooked through. |
|
4
|
Smash or thinly slice the cucumber. Toss with lime juice, salt, chopped red chilli, and a spoonful of the reserved herb mixture to coat. |
|
5
|
Serve the grilled salmon over the power rice, drizzle with the remaining herb salsa, and plate with cucumber salad on the side. |
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