Coriander salmon with curried quinoa & pomegranate - Good Food Middle East
You should aim to eat oily fish at least once a week, as the beneficial omega-3 fatty acids that support heart health can’t be made by your body.
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Cooking tools:
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Fine-mesh sieve
- Spoon
- Plate
Ingredients
- 120g quinoa, rinsed
- 320g fine green beans, trimmed and cut into thirds
- 15g pack coriander
- 15g fresh ginger, peeled and chopped
- 1 lemon, juiced
- ½ tsp ground cumin
- 1 green or red chilli, seeds removed and chopped
- 1 tsp ground coriander
- 4 wild skinless salmon steaks (460g)
- 1 tbsp extra virgin olive oil
- 2-3 courgettes (320g), halved and sliced
- 2 red onions, finely chopped
- 2 tsp garam masala
- 2 tsp vegetable bouillon powder
- 400g can chickpeas, drained
- 150g pomegranate seeds
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