Herby grilled salmon quinoa bowl

Serves: 4

Protein: 49g

Calories: 580

INGREDIENTS

600 g skin-on salmon fillets

4 eggs

500 g cooked quinoa

25 g fresh dill

10 g fresh chives

200 g cottage cheese

1 cucumber

1 red onion

1 lemon (zest only)

30 ml apple cider vinegar

3 tbsp olive oil

Salt and black pepper, to season

METHOD

Finely slice the dill and chives, keeping them separate. Thinly slice the cucumber and red onion. Place the cucumber in a bowl, season with salt, and stir through the apple cider vinegar.

Rinse the sliced red onion under cold water until crisp. Stir the chives through the cottage cheese and season with salt and black pepper.

Bring a saucepan of water to the boil. Gently lower in the eggs and cook for 7 minutes for jammy yolks (cook slightly longer if you prefer them firmer). Transfer to a bowl of ice water to cool, then peel.

Heat a frying pan over medium heat with the olive oil. Add the salmon skin-side down and cook undisturbed until about three-quarters cooked through. Remove from the heat and flip to finish cooking.

Reheat the quinoa and stir through the dill. Season with salt and grate in the lemon zest. Just before serving, toss the red onion through the cucumber.

Divide the quinoa between plates. Top with the salmon, a halved egg, a dollop of herby cottage cheese, and the cucumber salad.

Recipe credit: MOB