Quinoa Crusted Salmon with Avocado Coleslaw

Sometimes, the day has disappeared. It is almost dinner time and you find yourself in the shops wondering what to cook that is nutritious, fast and tasty.  Here is one of those "Faster than Takeaway" recipes where you grab some fresh salmon, a couple of bags of precut veggies and add to your pantry staples - and you are sorted.  I know those packaged bags are not as ideal as cutting up fresh veggies yourself, but just occasionally they make a good alternative to the temptation of greasy takeaway. Pricewise, it is comparable to many takeaway family sized dinners.  Plus, leftovers are great for lunch the next day. Enjoy!

Quinoa Crusted Salmon with Avocado Coleslaw by Feed Your Inner Cook

Preparation       10 minutes

Cooking            10 minutes

Serves               4

Ingredients

2 pieces salmon fillet – skinless  (approx. 100 -120 gram each)

½ - 1 cup quinoa flakes  (start with ½ and add more as needed)

Sesame seeds – white and black (approx. 3 teaspoons of each)

Salt (just a tiny pinch) and Pepper

1 egg - lightly whisked

1 packet raw coleslaw pre-cut vegetables

Handful mixed seed and pinenut mix (incl Pepitas, sunflower seeds)
Few almonds, unsalted, skin on.

1 packet baby spinach leaves

Splash of Oil – I like to use Avocado Oil  or alternatively use Extra Virgin Olive Oil

Leftover roasted sweet potato cubed (I often cook extra roast veggies during the week and save it in fridge for this sort of recipe)

1 ripe tomato – diced

1 avocado – sliced

1 tablespoon Pesto

½ lemon

Salt and Pepper to taste if needed

Few mint leaves - torn

Method

Whisk an egg in a bowl.

Using a plate, mix the quinoa flakes, sesame seeds and a little salt and pepper.

Heat a dry frypan and lightly toast the almond, seed and pinenut mix.  Remove and save for garnish.

Heat a splash of oil in the frypan.

Heat oven to approx. 140 ˚C

Slice the salmon into small “logs”. If too damp, pat with some paper towel.

Quickly dip the salmon into the beaten egg.

Lightly roll the salmon in the quinoa/sesame seed mixture.

Place the salmon pieces in the pan and turn until crisp on all sides.  Remove to an oven tray.

Keep warm in the oven but do not burn.  Will only need to keep warm about 10 min max.

Add the roasted sweet potato cubes to the pan and warm through.

Add the baby spinach and stir until just begins to wilt

Stir in the coleslaw and remove from heat.  You just want to take the chill off essentially.

Mix the pesto through the veggie mix.

Combine the seed mix, avocado, tomato, a little salt and lots of pepper through the vegetable mixture.

Place into a wide serving bowl.

Drizzle with a little Avocado Oil (or Australian Extra Virgin Olive Oil)

Arrange the salmon pieces on top and squeeze a little lemon juice over the salmon and veggies.

Scatter with the torn mint leaves.

                                                  Enjoy!   Colleen