Salmon Steaks with Herb Vinaigrette, Quinoa and Green Beans
Recipe: Louisa Hallowes (Herbalist)
A delicious way to enjoy oily fish with its high omega 3 content. The vinaigrette packs in several highly nutritious herbs as well as the apple cider vinegar which contains good bacteria. You could swap out the quinoa for rice and the green beans for any green vegetable you prefer.
Garlic – there are few herbs that are as well-known as garlic. It is renowned for its healing abilities and strong smell. It has a myriad of benefits the most notable being for preventing and treating colds and flu. Because of its antibacterial and antimicrobial properties, it can reduce the severity of the illness, break up lung congestion and even alleviate ear infections. Garlic is also well known for its positive effects on heart health and type 2 diabetes.
Parsley – this common kitchen herb is packed with vitamin C and other nutrients. It is known to help with bad breath due to its connection with improving digestion. It is also used medicinally for urinary infections because of its diuretic effects and heart health due to its high content of vitamin K1 and folate.
Basil – one of the known health benefits of basil is its antibacterial and antimicrobial action which destroys unwanted microbes in the digestive system. This in turn helps strengthen the immune system and it is a potent herb against colds and flu. It also contains powerful oils that help minimise inflammation in the body.
Mint – one of the most popular kitchen herbs because of its taste. It is the go-to herb for stomach aches, hiccups, bad breath, colds, flu and fever. The aroma of the plant also increases alertness and improves mood.
Chives - extremely rich in flavonoid antioxidants, which contribute to most of its benefits. These antioxidants help fight cancer, improve heart health, and fight inflammation. They also detoxify the body and boost skin health
- 5 green olives
- Small handful of fresh parsley
- Small handful of fresh basil
- Small handful of fresh mint
- 1 tbsp fresh chives, chopped
- 1 garlic clove, chopped
- 1 ½ tbsp raw apple cider vinegar
- 5 tbsp extra virgin olive oil
- 2 salmon steaks
- 75g quinoa rinsed
- 150ml water
- 110g Fine green beans halved
- A knob of butter or olive oil
- Torn Basil Leaves
- Half red chilli finely chopped
- Lemon Wedges
First prepare the vinaigrette by whizzing the olives, parsley, basil, mint, chives, garlic, apple cider vinegar and olive oil in a blender.
Place the salmon steaks on a piece of foil large enough to shape into a parcel. Cover with a thick layer of the vinaigrette. Place in the Rice Tray and seal the foil.
Put the quinoa into a Small Pot and cover with the water.
Place the green beans and butter/olive oil in the other Small Pot.
Place the Rice Tray into the Rear Container. Position the Dividing Wall in the Front Container. Place the Small Pot with quinoa into the left-hand side of the Front Container and the Small Pot with the beans into the right-hand side of the Front Container. Cover both containers with the lids.
Set the time for the salmon using the fish preset (20 minutes). Set time for the quinoa using the rice preset (40 minutes) and adjust to 25 minutes. Set time for the beans using the leaf and pod vegetables preset (16 minutes) and adjust to 12 minutes. Press the Start/Pause Button.
Once cooked drain the quinoa, fluff up with a fork and leave to stand for 10 minutes. Pour the juices from the fish onto the quinoa, sprinkle the meal with chopped chilli and basil and serve with lemon wedges.