This is a perfect meal for anyone wanting to follow a nutritious anti-inflammatory diet. This dish is rich in beneficial omega-3 fats, vitamin E, beta-carotene and vitamin C, which help reduce inflammation throughout the body.
4 wild Alaskan salmon fillets (around 160g fillets)
1 tsp ground sweet paprika
¼ tsp chili flakes
¼ tsp garlic powder
Good pinch sea salt
3/4 cup uncooked quinoa
Juice and zest of a lime
1 ripe avocado, diced
1 ripe mango, diced
¼ cup red capsicum, finely chopped
¼ cup red onion, finely chopped
¼ cup cilantro, roughly chopped
Juice of a lime
Pinch sea salt
Combine paprika, chili, garlic and sea salt in a bowl and then mix.
Cover salmon with spices.
In a frying pan with olive oil over medium heat cook the salmon skin side down first. Then flip and cook the other side until the salmon is cooked through to your liking.
Rinse quinoa and then place it in a small saucepan. Cover with water and then bring it to the boil and cook for 14 minutes until light and fluffy. Drain any excess water.
In a bowl gently combine salsa ingredients.
Serve salmon on a bed of quinoa topped with a good serving of salsa and a wedge of lime.