Description
Put dinner on the table in 15 minutes with this smoky Salmon Tikka Over Quinoa Recipe, served with a cooling cucumber raita!
Ingredients
Scale
- 1 pound boneless salmon fillets
- 2 tablespoons curry paste (I use Patak’s)
- 1/4 cup cilantro, roughly chopped
- 3/4 cup plain fat-free yogurt
- 1 cup cucumber, peeled, seeded and chopped bite size
- 1 tablespoon dill leaves, chopped
- 1/2 teaspoon kosher salt
- 1 tablespoon extra virgin olive oil
- 1 cup cooked quinoa
- lemon wedges to serve (optional)
Instructions
- Put salmon and curry paste in a Ziploc bag and massage until salmon is well coated. Marinate for 30 minutes.
- Meanwhile, put yogurt, cucumber, dill and kosher salt in a bowl and mix well. Set aside or refrigerate until it’s time to use.
- In a pan over medium-high heat, add oil and evenly coat the cooking surface. Add salmon and top it with what’s left of the curry paste from the bag. Cook on each side for 2 minutes, or until cooked through.
- Divide quinoa among two bowls and top with salmon and yogurt sauce.
- Serve with lemon wedges (optional)
Notes
The salmon fillets will keep in the fridge for up to 2 days.
Nutrition
- Serving Size:
- Calories: 538
- Sugar: 4.8 g
- Sodium: 1143.2 mg
- Fat: 19.8 g
- Saturated Fat: 3.2 g
- Carbohydrates: 27.8 g
- Fiber: 4.1 g
- Protein: 62.8 g
- Cholesterol: 119.1 mg
