OMEGA 3 FOR THE DIY HEROPosted 4 May 2017 by The Saucy Fish Co.
Can you feel summer drawing closer, because we certainly can? And we all know what that means, BBQ’s and mojitos? Yes!
But first, it’s time to fish out the toolbox as there’s patio furniture to be built and gardens to be pruned. It’s time to give your home exterior a face lift because your back garden will soon be calling your name.
If you’re in need of some fuel to get you through this pre-summer labour, we’d recommend our Saucy Salmon, Quinoa and Lentil Salad.
You will need (serves 2):
○ 1 Pack of Cook for Frozen Salmon with Chilli Lime & Ginger Dressing
○ 100g quinoa
○ 1 large onion, finely sliced
○ Half a chilli, deseeded
○ Half a green pepper, finely sliced
○ 1 400g can green lentils, drained
○ 1 large tomato, finely diced
○ 1 tsp vegetable oil
○ Zest of 1 lime
What you need to do:
Pre heat the oven to 180°C and cook the Sea bass for 23 minutes.
Bring 200ml water to the boil and add in your quinoa, cooking for 15 minutes until the water is absorbed. Remove from the heat and fluff with a folk.
Place the oil in the pan then add the pepper, onion and chilli, then fry. Once softened add in the cooked quinoa and drained can of lentils - mixing everything together. Add in the lime zest and the diced tomato.
Remove everything from the heat and allow to cool, dishing out over two plates. Heat your Salsa Verde sauce in a mug of boiling water for 4 minutes, then place your Sea Bass fillets over the top, drizzling with the sauce.