Salmon steak, citrus quinoa, broccoli and pomegranate
Difficulty level: easy
Servings 2 people
Ingredients
- 2 paving stones salmon Royal Pavé Rose & Citrus Mowi
- 120 g quinoa, ideally a mixture of white and red quinoa
- 1 grapefruit pink
- 1 orange
- 1 little broccoli
- 30 g almonds tapered
- ½ grenade
- A few petals rose edible
- A few strands parsley or coriander
- 1 lemon
- 2 c. tbsp olive oil
- Salt
- Pepper
Instructions
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Rinse the quinoa in cold water then cook it according to the package directions. Drain and let cool.
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Peel the orange and grapefruit, then remove the segments, removing the white membranes. Keep a little juice for seasoning.
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Cut the broccoli into small florets. Cook them for a few minutes in steam or in boiling salted water so that they remain slightly crunchy. Refresh them immediately.
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Brown the almonds for a few minutes in a dry pan, until they are lightly golden.
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Heat a pan with a drizzle of olive oil. Place the salmon fillets and cook for a few minutes on each side, keeping the center tender.
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Mix the quinoa with the broccoli florets, some of the citrus fruit, the pomegranate seeds and the almonds. Add a drizzle of olive oil, a little lemon juice and citrus juice. Salt, pepper and add some chopped fresh herbs.
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Divide the quinoa salad between two deep plates. Add the remaining orange and grapefruit segments harmoniously, then place the salmon fillet in the center. Finish with a few pomegranate seeds, roasted almonds and a few edible rose petals.
© Mowi
