Blackened salmon with sugar-snap quinoa

Blackened salmon with sugar-snap quinoa

A Cajun spice blend brings a wealth of flavour in just a few shakes, but feel free to sub in other favourite spices for similar supper success. 

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HealthyHigh proteinSource of fibre
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins

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Ingredients

  • 4 Scottish salmon fillets, skinned
  • tbsp olive oil
  • 2 tbsp Cooks’ Ingredients Deep South Cajun rub
  • 4 tbsp low fat mayonnaise
  • 2 tbsp cider or white wine vinegar
  • 200g pack sugar snap peas, shredded lengthways
  • 150g pack French breakfast radishes, trimmed and thinly sliced
  • ½ x 20g pack chives, cut into 1cm lengths
  • 2 x 250g pouches Merchant Gourmet Red & White Quinoa

Method

  1. Preheat the oven to 200°C, gas mark 6. Brush the top and sides of the salmon fillets with the oil and sprinkle each with the Cajun rub; turn to coat, then season. Put on a nonstick baking tray and roast for 16-18 minutes until cooked through, opaque and flaking easily.

  2. Meanwhile, in a large bowl whisk the mayonnaise and vinegar with 2 tbsp water. Add the shredded sugar snaps, sliced radishes and chives, then toss together; season and set aside. Cook the quinoa pouches according to pack instructions, then stir through the dressed veg. Divide the sugar-snap quinoa among 4 plates and top with the blackened salmon to serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,181kJ/ 521kcals

Fat

22.6g

Saturated Fat

3.3g

Carbohydrates

48.2g

Sugars

4.55g

Fibre

8.2g

Protein

31.5g

Salt

0.6g

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