Mouthwatering Gluten-Free New Zealand Seafood Feast: Kiwi Salmon with Herbed Quinoa

Allergens

Fish (salmon)

Ingredients

• 4 (6 oz) salmon fillets, skin
• on
• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 1 tbsp olive oil
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Lemon wedges, for serving (optional)

Instructions

1. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until the quinoa is cooked through and fluffy. Remove from heat and set aside.
2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
3. In a small bowl, mix together parsley, cilantro, garlic, salt, and pepper. Set aside.
4. Rub salmon fillets with olive oil and season with salt and pepper. Place them on the prepared baking sheet, skin side down.
5. Spread half of the herb mixture evenly over the salmon fillets.
6. Bake in the preheated oven for 12 14 minutes or until the salmon flakes easily with a fork.
7. Meanwhile, fluff the cooked quinoa with a fork and stir in the remaining herb mixture.
8. To serve, divide the quinoa among 4 plates, topping each with a salmon fillet. Garnish with lemon wedges, if desired.

Chef’s Insight

Experiment with different herbs and spices to personalize the dish to your taste preferences.

Notes

Serve with a crisp New Zealand Sauvignon Blanc for the perfect pairing.