4 150g salmon portions
2 tbs honey
2 tbs dark soy
2 lemons, juiced
1 cm grated ginger
1 1/2- 1 3/4 Cups water
250 g sweet potato
2 spring onions
200g broccoli (about 1 head)
100g pine nuts
1 tbs olive oil
Pre-heat over to 180C.
Chop sweet potato into 1cm cubes, lightly coat in olive oil and bake for 25-30 minuted until soft.
In a small pan, heat and mix lemon juice, honey and soy into a glazes and paint the individual salmon fillet.
Bake for 30-40 minutes until cooked through- cooking time will depend on fillet thickness.
Add water and quinoa to a pan with a pinch of salt and simmer until cooked for approximately 15 minutes.
Boil a pan of water and blanch broccoli for 2 min until just soft, remove from water and refresh in cold water.
Chop broccoli into small florets.
Finely slice spring onion.
In a hot pan, dry cook pine nuts for 1 minute, stir continuously until lightly browned.
Add quinoa, sweet potato cubes, broccoli, and pine nuts into a bowl. Mix through 2 tbs olive oil and a pinch of salt.