Salmon and Black Quinoa with Lemon Coriander Sauce

A heart healthy dish bold in flavour and colour with black quinoa, pink salmon and tender green spinach.

Serves 4-5


1 piece of Mt Cook Alpine Salmon fillet (1kg), cut into 4-5 fillets (skin on)

Olive oil, for brushing, plus 1 tbp for cooking

1 cup black quinoa

½ cup creme fraiche

Zest and 2 tbp juice from 1 lemon

1 tsp grated fresh ginger

2 tbp chopped fresh coriander

Salt & pepper

400-450g spinach, stalks removed

1 T butter


1. Preheat the oven to 200C. Cook the quinoa as per packet instructions (1 cup quinoa to 2 cup boiling water. Cover and cook for 15 minutes. Turn the heat off and leave for a few minutes. Remove the lid and fluff with a fork).

2. Put the salmon fillets on a foiled lined baking tray and brush with oil. Season with salt & pepper. Bake the salmon for about 25-30minutes until cooked and slightly golden.

3. Combine the crème fraiche, lemon zest, 1 tbp of the lemon juice, ginger, coriander in a small bowl. Season with salt & pepper. Set aside.

4. Saute the spinach with 1 tbp olive oil until the spinach is wilted. Toss the spinach in the butter and the remaining 1 tbp lemon juice. Season with additional salt to taste.

5. To serve, arrange the spinach on individual serving plates. Place a portion of the quinoa over the spinach and top with a piece of salmon. Drizzle the lemon dressing over the salmon and serve immediately.

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