A recipe for baked salmon on quinoa with zucchini and carrot spaghetti. Reach for oily sea fish at least twice a week. They contain essential unsaturated fatty acids that should be included in your diet.
Ingredients
- Quinoa: 45 grams (3 tablespoons)
- Raw salmon: 140 grams
- Light soy sauce: 10 milliliters (1 tablespoon)
- Rice vinegar: 2 milliliters (1 teaspoon)
- Maple syrup: 6 milliliters (2 teaspoons)
- Sweet paprika: 2 grams (2 pinches)
- Ground hot paprika: 2 grams (2 pinches)
- Ground cayenne pepper: 1 gram (1 pinch)
- Fine iodized sea salt: 2 grams (2 pinches)
- Ground black pepper: 2 grams (2 pinches)
- Sesame seeds: 4 grams (1 teaspoon)
- Zucchini: 164 grams (approx. 1/2 piece)
- Carrot: 73 grams (1 piece)
- Garlic: 1 clove (approx. 7 grams)
- Sun-dried tomatoes: 15 grams (3 slices)
- Refined rapeseed oil: 11 milliliters (approx. 1 and 1/2 tablespoons)
- Chives: 4 grams (1 tablespoon)
Preparation
- Cook the quinoa in salted water according to the instructions on the package.
- Rinse and dry the fish.
- Prepare the marinade by mixing soy sauce, half of the oil, hot and sweet paprika, rice vinegar, maple syrup, salt, chili, and sesame seeds, then rub the fish with it and let it sit for about an hour.
- Transfer the fish to a baking tray lined with baking paper and place in an oven preheated to 250 degrees Celsius for 7 minutes.
- Pour boiling water over the sun-dried tomatoes, and after a few minutes, drain and cut them into smaller pieces.
- Wash the zucchini and carrot, then make spaghetti out of them using a special julienne peeler or a spiralizer.
- In a heated pan with oil, add crushed garlic and fry for a while. Then add the vegetable spaghetti and fry for 3-4 minutes. Towards the end of cooking, add the sun-dried tomatoes and season with salt and pepper.
- Serve the quinoa on a plate. Place the spaghetti and fish on top. Sprinkle with chopped chives.
