Description

This vibrant Coriander Salmon with Curried Quinoa & Pomegranate recipe combines tender wild salmon steaks baked with a fragrant coriander and spice marinade, paired with a colorful quinoa salad infused with garam masala, fresh ginger, and topped with bright pomegranate seeds for a delicious, healthy meal.

Ingredients

Scale

Quinoa & Vegetables

120g quinoa, rinsed
320g fine green beans, trimmed and cut into thirds
2–3 courgettes (320g), halved and sliced
2 red onions, finely chopped
400g can chickpeas, drained
150g pomegranate seeds

Spice Mix & Marinade

15g fresh 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

Additional Ingredients

4 wild skinless salmon steaks (460g total)
1 tbsp extra virgin olive oil
2 tsp garam masala
2 tsp vegetable bouillon powder

Instructions

Cook Quinoa and Beans: Preheat the oven to 200C/180C fan/gas 6 and line a baking sheet with parchment. Bring a saucepan of water to a boil and add the rinsed quinoa, cooking for 5 minutes. Add the trimmed green beans, return to boil, then simmer for 10 minutes. Remove from heat, let stand for 5 minutes, then drain and rinse under cold water, draining again thoroughly.
Prepare Coriander Marinade: While quinoa cooks, blend fresh coriander, chopped ginger, lemon juice, ground cumin, chopped chilli, and ground coriander in a small bowl using a hand blender until smooth, forming the marinade.
Marinate and Bake Salmon: Arrange salmon steaks on the prepared baking sheet. Spread about a teaspoon of the coriander marinade on each steak, reserving the remainder for later. Bake in the preheated oven for 8-10 minutes, adjusting slightly based on salmon thickness, until just cooked through.
Cook Courgettes and Onions: Heat olive oil in a non-stick pan over medium heat. Stir-fry courgettes and chopped onions for 8-10 minutes until softened and starting to brown.
Add Spices and Chickpeas: Stir in garam masala, vegetable bouillon powder, and the remaining coriander marinade. Add the drained chickpeas, cooking everything together for 1 minute to combine flavors.
Assemble Quinoa Salad: Transfer the cooked vegetable and chickpea mixture into a serving bowl. Gently fold in the cooled quinoa and green beans along with the pomegranate seeds, mixing evenly.
Serve: Divide the quinoa salad between two plates and top each with two flaked salmon fillets. Save the remaining portions chilled to enjoy cold for lunch within two days.

Notes

Make sure to rinse the quinoa thoroughly to remove any bitterness.
You can adjust the chilli quantity to control spiciness.
Leftover quinoa salad and salmon can be kept refrigerated and eaten cold for up to two days.
Use wild salmon for better flavor and sustainability.
Baking time may vary slightly depending on the thickness of the salmon steaks.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Indian-inspired

Keywords: salmon recipe, quinoa salad, healthy dinner, baked salmon, Indian spices, pomegranate salad