Teriyaki Salmon with butternut and quinoa

INGREDIENTS

60g quinoa

2 wild salmon fillets

150g butternut squash

100g asparagus

A handful of cashews

4 spring onions

5g fresh chives

4 radishes

1 lemon

10g fresh coriander leaves

2 tbsp tamari sauce

3 tbsp olive oil

1 fresh red chilli

1 clove of garlic

1 tbsp mirin

1tsp cumin seeds

½ tsp cayenne chilli pepper

Salt and pepper

METHOD

Preheat the oven to Gas 4, 180°C, Fan 160°C.

Chop the butternut squash into bit-size pieces and cook on a roasting tray drizzled with 1tbps olive oil, cumin seeds, salt and pepper for 40 mins.

Make a sauce combining 2 tbsp olive oil, the tamari sauce, sliced red chilli, sliced garlic, mirin, chopped spring onions, and half a squeezed lemon.

Use half of the sauce to marinate the salmon fillets and keep the other half for drizzling afterwards.

Wash the quinoa thoroughly.  Add the quinoa to a saucepan and fill with water.  Bring to the boil, add some salt and pepper and the cayenne chilli pepper and simmer for 20 minutes.  Drain the remaining water if needed.

Toss the butternut after 25 minutes and then add the salmon fillets to the tray for the remaining 15 minutes.