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Home Gegrilde zalm met quinoa en groene kruidentzatziki

Gegrilde zalm met quinoa en groene kruidentzatziki

Healthy Salmon Quick Gluten-free High Protein Mediterranean Weeknight

Salmon is one of the best fish you can have on your plate. Rich in omega-3, full of flavor and ready in no time. Pair it with quinoa and a fresh tzatziki made from Greek yogurt, mint and dill, and you have a meal that is both healthy and delicious. This recipe works perfectly as a weeknight dinner, but it’s equally easy to serve when you have friends or family over.

x_ckl_recipe_markerGrilled salmon with quinoa and green herb tzatziki A colorful plate full of good things: grilled salmon on a bed of quinoa with a fresh herb tzatziki. Quick to make, deliciously healthy and well worth it. How to make grilled salmon with quinoa and green herb tzatziki? Main course Mediterranean 4 servings 10 min 30 min

Cook the quinoa according to the package instructions (about 15 minutes in lightly salted water). Drain and let steam briefly with the lid on.
Make the tzatziki: grate the cucumber finely and squeeze out the excess moisture. Mix the cucumber into the Greek yogurt. Add the finely chopped mint, chopped dill, pressed garlic, lemon juice, olive oil, salt and pepper. Chill until ready to serve.
Pat the salmon fillets dry with kitchen paper. Brush them lightly with olive oil and season with salt, pepper and a pinch of smoked paprika powder.
Heat a grill pan over medium-high heat until very hot. Place the salmon skin-side down in the pan. Grill for 3 to 4 minutes, turn carefully and grill another 2 to 3 minutes. The salmon is done when it flakes easily with a fork.
Spoon the quinoa onto plates. Top with the grilled salmon and spoon generous amounts of tzatziki alongside. Garnish with extra dill and a lemon wedge.

Healthy Salmon Quick Gluten-free High Protein Mediterranean Weeknight 4 salmon fillets (about 150 g each) 200 g quinoa 2 tbsp olive oil 1 tsp smoked paprika powder Salt and pepper to taste For the tzatziki: 300 g Greek yogurt (10% fat) 1/2 cucumber 1 garlic clove 1 tbsp fresh mint, finely chopped 1 tbsp fresh dill, finely chopped 1 tbsp lemon juice 1 tbsp olive oil Salt and pepper to taste Grill pan Saucepan with lid Grater Mixing bowl Garlic press Spatula or tongs Cutting board Sharp knife Grill pan griddle-pan Garlic Press garlic-press Mixing Bowl mixing-bowl Knives knives BEKA Cooking Pot with Glass Lid - Cicla - Stainless Steel - Ø 20 cm - 2.8 Liters - Suitable for all heat sources Beka Kookpan Cookinglife Garlic Press Black 19 cm Cookinglife Knoflookpers Blackwell Knife Set (Chef's knife + vegetable knife + office knive) ) - Japanese style - 67 layers damask steel - VG10 - 3 piece Blackwell Messenset Poke bowl met zalm foodies-poke-bowl-met-zalm Gluten-free quinoa tabbouleh with pomegranate and mint foodies-glutenvrije-quinoa-tabbouleh-met-granaatappel-en-munt Spicy chicken with cashew nuts and bok choy foodies-pittige-kip-met-cashewnoten-en-paksoi Healthy salmon with quinoa and roasted vegetables foodies-gezonde-zalm-met-quinoa-en-geroosterde-groenten

Recipe

Grilled salmon with quinoa and green herb tzatziki

A colorful plate full of good things: grilled salmon on a bed of quinoa with a fresh herb tzatziki. Quick to make, deliciously healthy and well worth it.

Course	Main course
Kitchen	Mediterranean
Servings	4 servings

Preparation time

Preparation time	10 min
Total	30 min

Equipment

Grill pan
Saucepan with lid
Grater
Mixing bowl
Garlic press
Spatula or tongs
Cutting board
Sharp knife

Ingredients

4 salmon fillets (about 150 g each)
200 g quinoa
2 tbsp olive oil
1 tsp smoked paprika powder
Salt and pepper to taste
For the tzatziki:
300 g Greek yogurt (10% fat)
1/2 cucumber
1 garlic clove
1 tbsp fresh mint, finely chopped
1 tbsp fresh dill, finely chopped
1 tbsp lemon juice
1 tbsp olive oil
Salt and pepper to taste

How to make grilled salmon with quinoa and green herb tzatziki?

Cook the quinoa according to the package instructions (about 15 minutes in lightly salted water). Drain and let steam briefly with the lid on.
Make the tzatziki: grate the cucumber finely and squeeze out the excess moisture. Mix the cucumber into the Greek yogurt. Add the finely chopped mint, chopped dill, pressed garlic, lemon juice, olive oil, salt and pepper. Chill until ready to serve.
Pat the salmon fillets dry with kitchen paper. Brush them lightly with olive oil and season with salt, pepper and a pinch of smoked paprika powder.
Heat a grill pan over medium-high heat until very hot. Place the salmon skin-side down in the pan. Grill for 3 to 4 minutes, turn carefully and grill another 2 to 3 minutes. The salmon is done when it flakes easily with a fork.
Spoon the quinoa onto plates. Top with the grilled salmon and spoon generous amounts of tzatziki alongside. Garnish with extra dill and a lemon wedge.

Cooking mode Prevents your screen from going to sleep

A good grill pan really makes the difference here. The attractive grill marks on the salmon not only add flavor but also look fantastic on the table. Make sure the pan is very hot before the salmon goes in so it releases cleanly and doesn’t stick.

Feel free to vary the vegetables on your plate. A handful of arugula, some cherry tomatoes or grilled zucchini go perfectly with it. Leftover tzatziki keeps easily for a day in the fridge and is delicious as a dip for pita bread. Discover our grill pans and put this recipe on the table tonight.

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BEKA Cooking Pot with Glass Lid - Cicla - Stainless Steel - Ø 20 cm - 2.8 Liters - Suitable for all heat sources

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Related categories

Grill pan

Garlic Press

Mixing Bowl

Knives

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