Seafood
Salmon, Broccolini & Pesto Quinoa( Gluten Free)
Vanessa Gare
Serves 4 This recipe can also be adapted for vegetarians by using vegetable stock and tofu.
Ingredients Method
1 cup( 200g) quinoa
1 ½ cups( 375ml) gluten-free chicken stock
2 salmon fillets 2 tbsp. extra virgin olive oil
¼ cup( 35g) pepitas( pumpkin seeds)
1 tbsp. lemon juice ⅓ cup( 90g) gluten-free pesto
1 bunch broccolini, trimmed, blanched
1
2 3
4
5
Place quinoa and stock in a saucepan over medium heat. Bring to the boil, then cover and simmer for 15 minutes until tender. Remove from heat and stand, covered, for 5 minutes, then fluff with a fork. Meanwhile, place salmon in hot frypan with little oil. Cook until desired. Set aside. Heat 1 tablespoon of oil in a small pan over high heat. Add pepitas and season, then cook stirring for 1-2 minutes until golden. Shred the salmon and toss in a large bowl with lemon juice and remaining 1 tablespoon of oil. Season, add the remaining ingredients and toss to combine. Transfer to a platter and serve.
Coconut Fish Stew
Serena Silvestro
Ingredients Method
2 tbsp. peanut oil 2 shallots, minced 2-3 medium garlic cloves, minced 1 small onion, diced
1 red bell pepper, seeded and diced
1 tbsp. fresh ginger, minced
1 stalk of lemongrass, tough outer leaves discarded and stalk smashed
3-4 tomatoes halved, seeded and diced
Salt and pepper to taste 1 cup unsweetened coconut milk 12 cilantro leaves 1 tbsp. of chopped cilantro
4 whiting fillets cut into bite-sized pieces
2 tbsp. fresh lime juice and thin lime wedges
1 2 3 4 5
6 7 8 9
Heat the peanut oil in a flameproof casserole dish. Add shallots, garlic, onion, bell pepper, ginger and lemongrass. Cook over a moderate heat for about 6 minutes or until vegetables are softened. Add the tomatoes and cook a further 3 minutes. Season the fish and add to the casserole along with the coconut milk and cilantro leaves. Cover and cook for 3 or 4 minutes. Discard the lemongrass. Add lime juice and adjust seasoning. Garnish with chopped cilantro and serve with steamed brown rice and thin lime wedges.
43