Peruvian Salmon with Quinoa
- 30 Mins
- 11 Ingredients
- Medium
The Peruvian Chilli & Lime spice symbolises the essence of what makes Peruvian cuisine so original and varied. Our Extra Fine Selection Blend adds freshness and heat to chicken, minced beef and fish. This tasty, healthy recipe is easy to do and full of fresh flavours. Perfect for a spring evening.
What to shop
No of portions
| Salmon |
|---|
| 500 g Salmon fillet |
| 3 tsp Santa Maria Peruvian Chilli & Lime |
| 1 pinch Santa Maria Rock Salt |
| Avocado mix |
|---|
| 2 Ripe avocados |
| 1 tbsp Lime juice |
| 2 tsp Santa Maria Peruvian Chilli & Lime |
| Salad |
|---|
| 1 packet Cherry tomatoes, halved |
| 2 Avocado, sliced |
| 4 Scallions, shredded |
| 1 pot Fresh coriander, chopped |
| 2 tbsp Lime juice |
| 2 tbsp Olive oil |
| 0.5 tsp Santa Maria Rock Salt |
| 1 tbsp Santa Maria Peruvian Chilli & Lime |
| 2 portions Red quinoa |
How to prepare
- Prepare the quinoa according to the instructions on the packet.
- Add the tomatoes, avocados, scallions and chopped coriander to the quinoa. Then mix the lime juice, olive oil, Rock Salt and Peruvian Chilli & Lime and mix together.
- Preheat the oven to 150° C (300° F). Season the salmon and bake in an ovenproof dish for 15 minutes.
- For the avocado mix, mash the avocados, add the lime juice, Peruvian Chilli & Lime and season to taste.
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