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Jerk salmon, quinoa and corn salad with jalapeño yoghurt dressing
Serves 4 Starters and mains
Ingredients
- 100g red quinoa
- 1 large sweetcorn cob, leaves removed
- 2tbsp olive oil
- 4 salom fillets, around 180g each
- 2tsp jerk spice mix
- 1 avocado, peeled, stoned and cut into wedges
- 2 little gems, trimmed and cut into wedges
- 2 tomatoes, cut into wedges
- 1 jalapeño chilli, sliced
- 1tbsp coriander leaves
- 1 lime, halved
For the dressing
- 100g Greek yoghurt
- 1 spring onion, trimmed and finely chopped
- 1 jalapeño chilli, seeded and finely chopped
- 1tbsp fresh lime juice
- 1tbsp agave syrup or honey
Method
Rinse the quinoa and shake dry. Place in a saucepan and add 125ml cold water. Bring to the boil, cover and simmer gently for 12 minutes. Remove the pan from the heat, but leave undisturbed for a further 5 minutes. Fork through the grains and transfer to a large bowl.
Preheat a ridged grill pan. Rub the sweetcorn with a little oil and season with salt and pepper. Chargrill for 6-8 minutes, turning often, until the corn is charred and al dente. Set aside to cool, then cut away the kernels and add to the quinoa.
Brush the salmon fillets with oil and season with the jerk spice mix and some salt. Chargrill the salmon for 2-3 minutes on each side, until browned but still a little pink in the centre. Squeeze over a little lime juice and leave to rest for 5 minutes.
Meanwhile, place all the dressing ingredients in a small blender and blend until smooth and speckled green. Add half the dressing to the quinoa and corn and stir well.
Divide the quinoa between 4 plates and top each one with the salmon, avocado, little gems, tomatoes, herbs and sliced jalapeños. Drizzle over the remaining dressing and serve.
This recipe was taken from the August/September 2020 issue of Food and Travel.
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