Salmon on tomato ceviche
Ingredients
for 4 person
| 1 tbsp | peanut oil |
| 30 g | quinoa (e.g. tricolore) |
| 800 g | vine-ripened tomatoes, cut into wedges |
| 1 | red onion, cut into thin slices |
| 5 cm | ginger, finely grated |
| 1 | red chilli, deseeded, cut into rings |
| 3 | limes, the whole juice |
| ½ bunch | coriander, leaves torn off, a little set aside |
| 1 ¼ tsp | salt |
| 1 tbsp | peanut oil |
| 4 | salmon fillets with skin (organic), bones removed |
| ½ tsp | salt |
How it's done
Quinoa
Heat the oil in a pan. Add the quinoa, toast over a medium heat for approx. 5 mins., leave to cool.
Ceviche
In a bowl, mix the quinoa and tomatoes with all the other ingredients up to and including the salt, serve in bowls.
Salmon
Heat the oil in a non-stick frying pan, salt the fish. Fry the fillets (skin side down) for approx. 5 mins. until crispy, turn and fry for approx. 1 min. Serve on top of the tomatoes, garnish with the reserved coriander.
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