Salmon with salamino and pan-fried quinoa with vegetables and secret sauce. A fully original recipe for a change of pace!
You can replace the vegetables in the quinoa pan with whatever you have on hand! Bear in mind that the quinoa absorbs the liquid from all the juicy vegetables (mushrooms, tomatoes, spinach) during cooking.
A 227 g container of chopped button mushrooms
12 cherry tomatoes, cut in half
250 ml (1 cup) cooked quinoa
750 ml (3 cups) baby spinach
Salt and pepper to taste
45 ml (3 tbsp) spices of your choice
1 lemon (zest only)
1 dash of oil of your choice
A 425 g salmon fillet (approximately 1 lb), cut into three steaks
For the sauce:
½ Salamino Napoli Roma
1 chopped yellow onion
4 cloves of garlic, chopped
60 ml (¼ cup) chopped fresh parsley
45 ml (3 tbsp) light mayonnaise
30 ml (2 tbsp) plain Greek yogurt
15 ml (1 tbsp) paprika
½ lemon (juice only)
Heat a skillet over a medium heat. Cook the Salamino, onion and garlic for 10 minutes, stirring regularly.
Transfer to the electric blender and add the remaining sauce ingredients. Mix until you obtain a puree with small visible pieces. Set aside.
Heat the same skillet over a medium heat. Cook the mushrooms for 3 minutes. Add the cherry tomatoes and quinoa. Continue cooking for 2 minutes.
Add the spinach to the skillet and cook for 2 minutes. Add salt, pepper and stir.
Preheat the air fryer to 190°C (375°F).
In a deep dish, mix the spices and lemon zest. Add salt and pepper. Brush the salmon steaks with oil then coat them with the spice preparation.
Place the salmon steaks in the air fryer basket. Cook for 8 to 12 minutes, depending on the size of the steaks and how well done you like your fish (if cooking in the oven: 10-14 minutes at 180°C – 350°F).
Serve the salmon with the sauce and quinoa mixture.
Don’t forget to remove the casings from the salaminos before cooking! Check out our Instagram Reels for the recipe video with @Lefitcook!