Cajun salmon grain bowls
A pouch of pre-cooked grains makes a healthy and filling base for this nourishing meal, served with a lighter twist on guacamole. SERVES 2 PREP 20 MINS COOK 10 MINS
✱ 1tsp olive oil, plus extra for drizzling
✱ 1tsp Cajun spice mix
✱ 2 small salmon fillets
✱ 100g frozen edamame beans, defrosted
✱ ½ small avocado
✱ Juice ½ lime, plus wedges for squeezing (optional)
✱ 250g pouch cooked mixed quinoa
✱ 5-6 radishes, finely sliced
For the pickled onions: ✱ ½ small red onion, thinly sliced ✱ 1tbsp white wine vinegar or cider vinegar ✱ ¼tsp salt ✱ ¼tsp sugar
1 Start by making the pickled onions. Mix all the ingredients in a bowl, then set aside to pickle while you cook the salmon.
2 Mix the oil and spice mix together, then rub all over the salmon.
3 Heat a large non-stick frying pan over a medium heat, then add the salmon, skin side down, and cook for 5-6 mins until the skin is crisp and a little charred.
4 Turn and cook for a further 1 min, or until cooked to your liking. It is done when the fish flakes when gently pushed.
5 Meanwhile, blanch the edamame beans in boiling salted water for 3-4 mins until tender.
6 Drain and rinse the edamame under cold water, then whizz half in a food processor with the avocado, lime juice and some salt.
7 Warm the quinoa according to the pack instructions, then toss with the remaining edamame and radishes. Season with some salt and pepper.
8 Divide between two bowls and top with the salmon, half the guacamole and some pickled onions.
9 Serve with extra lime wedges for squeezing, if liked.