Madeleine Shaw's mexican salmon, lentil & quinoa bowl

Get the glow with this nutritious recipe from Madeleine Shaw. Fragrant, tasty, filling and perfect for your lunchbox the next day.

25 mins

2

Medium

• 2x Field & Flower salmon fillets
• ½tbsp cumin
• 3 garlic cloves
• 1tsp honey (optional)
• 1tsp tamari (or soy sauce)
• 1 onion
• 1 red chilli
• 1tbsp coconut oil or butter
• 1tsp smoked paprika
• 1 can of lentils
• 100g quinoa
• 4tbsp yoghurt (whole milk, coconut or goat)
• Freshly ground black pepper
• Lime, olive oil and chopped coriander (to serve)

1. Rub the salmon in the cumin, 1 crushed garlic clove, honey and tamari and leave to the side.

2. Finely dice the onion and chilli and crush the remaining 2 garlic cloves. Remove the seeds from the chilli if you don’t like it too spicy. Place 1tbsp of coconut oil in the pan and sauté the onion with a pinch of salt. Sauté for 5 minutes then add chilli, garlic and smoked paprika.

3. Rinse and drain the lentils and pour in the pan. Add 100ml of water and cook for 15 minutes.

4. Rinse the quinoa and pour into a pot with 220ml water and a pinch of salt. Bring to the boil then turn down to a simmer and cook with the lid on for 12 minutes. Lift the lid and turn off the heat. Fluff it with a fork then leave to sit while you make the salmon.

5. Heat a fry pan with ½tbsp oil, allow the pan to get hot. Slice the salmon into large chunks and season with freshly ground black pepper. Place skin side down on the pan and cook for 3-4 minutes.

6. Place lentils, quinoa and salmon together in a bowl with yogurt, a drizzle of olive oil, fresh coriander and the juice of 1 lime.