Quinoa fritters with salmon and pea salad

Recipes / Fish

For a fast and fresh lunch idea, try these healthy quinoa fritters with a stylish salmon and pea salad.

Recipe «Quinoa fritters with salmon and pea salad» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 130g white quinoa, 1 zucchini, grated, 35g plain flour, 2 cloves garlic, finely chopped, 1 lemon, zested, juiced , 2 tbsp finely chopped mint leaves, 1 egg, 60ml vegetable oil , 120g frozen peas, 250g cherry tomatoes, quartered, 100g baby rocket leaves, 250g hot-smoked salmon fillets, skin removed, flesh flaked, 1 tbsp extra virgin olive oil.

Ingredients:

  • 130g white quinoa 
  • 1 zucchini, grated 
  • 35g plain flour 
  • 2 cloves garlic, finely chopped 
  • 1 lemon, zested, juiced 
  • 2 tbsp finely chopped mint leaves 
  • 1 egg 
  • 60ml vegetable oil 
  • 120g frozen peas 
  • 250g cherry tomatoes, quartered 
  • 100g baby rocket leaves 
  • 250g hot-smoked salmon fillets, skin removed, flesh flaked 
  • 1 tbsp extra virgin olive oil 

Instructions

  1. Place a saucepan over high heat. Add quinoa and toast, shaking pan, for 2 minutes or until quinoa smells nutty. Add 330ml (1 1/3 cups) water and bring to a simmer. Reduce heat to low, cover with a lid and cook for 10 minutes or until water is absorbed and quinoa is tender. Remove from heat and stand, covered, for a further 5 minutes.
  2. Meanwhile, place zucchini in a sieve and press out as much liquid as possible. Combine zucchini, quinoa, flour, garlic, lemon zest, mint and egg in a bowl. Season with salt and freshly ground black pepper.
  3. Heat vegetable oil in a large, non-stick frying pan over medium heat. Drop 6 heaped tablespoons of fritter mixture into oil and cook for 2 minutes. Turn fritters, flatten slightly and cook for a further 2 minutes or until golden and edges are crisp. Drain on paper towel. Repeat with remaining fritter mixture.
  4. Cook peas in a small saucepan of boiling salted water for 2 minutes or until just tender. Drain and cool slightly. Place in a large bowl with cherry tomatoes, rocket and salmon. Combine lemon juice and olive oil in a separate bowl. Season and whisk to combine. Pour dressing over salad and gently toss to combine.
  5. Divide salmon and pea salad among plates and top with fritters.