Blackened Salmon with Pineapple Quinoa

Name: Blackened Salmon with Pineapple Quinoa
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 250 g (9oz) pineapple, cut into small chunks; 1/2 small red onion, very finely chopped; Bunch mint leaves, finely chopped; Zest and juice of 2 limes; 3 tbsp. olive oil, plus extra to brush; 2 tbsp. Cajun spice blend (see GH Tip); 2 x 250 g pouches cooked quinoa; 2 tsp. honey; 4 x 125 g skinless salmon fillets; Large handful watercress, roughly chopped

We’re always looking for new ways with salmon and this one is a real winner. Quinoa is pepped up by Cajun spices and a zesty pineapple salsa in this simple yet satisfying supper.

By The GH Kitchen TeamPublished: 03 August 2017

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Yields:

Prep Time:

15 mins

Cook Time:

10 mins

Total Time:

25 mins

Ingredients

250 g (9oz) pineapple, cut into small chunks
1/2 small red onion, very finely chopped
Bunch mint leaves, finely chopped
Zest and juice of 2 limes
3 Tbsp. olive oil, plus extra to brush
2 Tbsp. Cajun spice blend (see GH Tip)
2 x 250 g pouches cooked quinoa
2 tsp. honey
4 x 125 g skinless salmon fillets
Large handful watercress, roughly chopped

Directions

1. Step 1
  Mix the pineapple, red onion, mint and the zest and juice of 1 lime together with some seasoning. Set aside.
2. Step 2
  Heat a large frying pan over a medium heat with 1tbsp oil and stir-fry 1tbsp of spice blend for about 1min. Add the quinoa and cook, stirring, for a couple of minutes to coat in the spices, then remove from heat. In a small bowl, whisk the remaining oil with the honey and remaining lime zest and juice. Tip into the quinoa, mix well, then set aside to cool.
3. Step 3
  Spread remaining spices on a plate. Brush the salmon with a little oil, then turn in the spices to coat. Return frying pan to medium-high heat and cook salmon for about 4min each side, until just cooked through.
4. Step 4
  Mix half the pineapple salsa and the watercress into the quinoa. Divide among 4 plates and flake over the salmon. Spoon over remaining salsa to serve.
  
  GH TIP
  
  To ensure this salad is gluten free, check the Cajun spice blend before buying.
  
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Per Serving:

Calories: 583
Fibre: 7 g
Total carbs: 46 g
Sugars: 11 g
Total fat: 27 g
Saturated fat: 4 g
Protein: 37 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time