Introduction

This coriander salmon with curried quinoa and pomegranate is a vibrant, nutritious dish packed with fresh flavors and delightful textures. It’s perfect for a healthy weeknight dinner or a make-ahead lunch. The combination of fragrant spices, tender salmon, and sweet pomegranate seeds creates a deliciously balanced meal.

The dish features a white plate filled with three slices of cooked salmon, light pink with a slightly flaky texture. On top of the salmon and scattered around the plate is a chunky green herb sauce with visible bits of herbs. The base layer consists of green beans and quinoa mixed with pale chickpeas, while bright red pomegranate seeds are sprinkled liberally over the whole dish. There are also some slices of cucumber on the side, showing a mix of light green and dark green skin. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

120g quinoa, rinsed

320g fine green beans, trimmed and cut into thirds

15g pack coriander

15g fresh ginger, peeled and chopped

1 lemon, juiced

½ tsp ground cumin

1 green or red chilli, seeds removed and chopped

1 tsp ground coriander

4 wild skinless salmon steaks (460g)

1 tbsp extra virgin olive oil

2-3 courgettes (320g), halved and sliced

2 red onions, finely chopped

2 tsp garam masala

2 tsp vegetable bouillon powder

400g can chickpeas, drained

150g pomegranate seeds

Instructions

Step 1: Preheat the oven to 200°C (180°C fan/gas mark 6) and line a baking sheet with baking parchment.

Step 2: Bring a saucepan of water to a boil. Add the rinsed quinoa and cook for 5 minutes. Then add the green beans, return to a boil, and simmer for 10 minutes. Remove from heat and let stand for 5 minutes. Drain, rinse, and drain again.

Step 3: In a small bowl, blitz the coriander, ginger, lemon juice, ground cumin, chopped chilli, and ground coriander using a hand blender until well combined.

Step 4: Arrange the salmon steaks on the prepared baking sheet. Spread about a teaspoon of the coriander mixture on each steak, reserving the rest for later. Bake for 8-10 minutes, depending on thickness, until cooked through.

Step 5: Meanwhile, heat the olive oil in a non-stick pan over medium heat. Stir-fry the courgettes and onions for 8-10 minutes, until softened and starting to brown.

Step 6: Stir in the garam masala, vegetable bouillon powder, and the remaining coriander mixture. Add the chickpeas and cook for one more minute.

Step 7: Transfer the cooked vegetables and chickpeas to a large serving bowl. Add the cooked quinoa and green beans, then gently fold in the pomegranate seeds.

Step 8: Spoon half of the quinoa salad onto two plates and flake over two of the salmon steaks. Reserve the other two portions for lunch the next day if desired.

Tips & Variations

For extra crunch, toast some chopped nuts like almonds or pistachios and sprinkle over the finished dish.

Swap chickpeas for cooked lentils or black beans for a different texture and flavor.

If you like more heat, leave some chilli seeds in or add a pinch of cayenne pepper to the coriander mix.

This recipe works well with other firm fish like cod or sea bass if salmon isn’t available.

FAQs

Can I prepare this recipe ahead of time?

Yes, this dish is perfect for meal prep. You can cook the quinoa, vegetables, and salmon in advance and store them separately or together in the fridge for up to two days.