I am not going to lie, this recipe happened by pure chance, and am I glad that it did. For something extremely filling and tasty, you will LOVE this!

What do I need (to serve 4 people)?

  • 4 salmon fillets
  • Salt, pepper, ground cumin, ground coriander, fresh chili – use at your own discretion
  • ½ Pack of baby corn, chopped
  • 1 Yellow pepper
  • 2-3 Handfuls of spinach
  • Asparagus
  • Mushrooms
  • Drop of olive oil
  • 80g torn mozzarella
  • 80g Quinoa
  • 120g Brown Rice

Equipment: Weighing scales, 1 sharp knive, 1 chopping board, 1 frying pan, spatula, microwave, tinfoil, baking tray

How do I add the ‘sticky’ to my rice and quinoa mix?

  • Preheat your oven to 180°C, line your baking tray with tinfoil and throw your salmon fillets on top, garnish with salt and pepper and pop into the oven (it will take about 20-25 mins to cook)
  • While the salmon is cooking the rest of the ingredients need sorting:
    • Put your rice and quinoa together in a pan and water and bring to boil, will take ~15/20 mins to cook
    • Chop your mushrooms, baby corn, yellow pepper, fresh chili, and asparagus
    • Throw a drop of olive oil in a non-stick frying pan and add the chopped veg and ground spices, stirring occasionally. Keep at a low heat
    • Add your spinach after about 5 mins and mix
    • Add the rice and quinoa into the vegetable mixture and add drop of water. Stir your mix
    • Chop the mozzarella and add to your mix, reduce the heat and stir your mixture around. The cheese will start to get gooey.
    • Put the mix on to a plate when you are happy with the consistency
  • Add the salmon on top and you’re good to go!

Total prep/cook time: 30-40 mins
Serves: 4 people

Nutrition Content/ 1 serving:

  • Calories: 537 kcals
  • Protein: 34g
  • Carbohydrates: 42g
  • Fat: 25g

Cost/ 1 serving: €2.94