Buy all ingredients right below the recipe
INGREDIENTS
- 200 g fresh salmon
- Pinch of salt (also for the dip)
- Ground black pepper (also for the dip)
INGREDIENTS FOR THE DIP
- ½ avocado
- 30 g dill
- 1 tbsp Greek yogurt
- 1 tbsp olive oil
- 1 tbsp lemon juice
INGREDIENTS FOR SERVING
- 120 - 150 g quinoa
- 100 g arugula
- ½ English cucumber
INSTRUCTIONS
- 1Soak the quinoa in cold water for 10 minutes. Then drain, place in 300 ml of salted boiling water, and cook over low heat for 15 minutes with the lid on. Turn off the hob and let it rest for another 15 minutes.
- 2Preheat the oven to 180 °C for top and bottom heating. Pat the salmon dry with a paper towel, sprinkle with salt and ground pepper. Place on a baking sheet lined with baking paper and once the oven is preheated, insert and bake for 15 minutes.
- 3For the dip, blend half an avocado without the pit and skin together with the other ingredients.
- 4Wash the arugula, pat dry, drizzle with olive oil and lemon juice. Add a pinch of salt and mix.
- 5Divide the cooked quinoa onto plates, place arugula, salmon, and sliced cucumbers on top. Drizzle with the dip or serve it in a bowl.
Hana Pospíchalová
Hanka from the blog www.vkuchynishankou.cz has been dedicated to a healthy lifestyle for 13 years. For Rohlik, she creates amazing healthy recipes that don't lack flair and delicious taste!