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Rose-poached salmon on tabouleh salad

By Abigail Donnelly
4
Easy
20 minutes
10 minutes

Ingredients

  • ½ cup olive oil
  • 3 lemons, juiced
  • 3 garlic cloves, crushed
  • 6 T parsley, chopped
  • 2 t coriander, chopped
  • 4 T mint, chopped
  • 3 cups red quinoa, cooked
  • 2 tomatoes, chopped
  • ½ cucumber, chopped
  • 1 red onion, chopped
  • Sea salt and freshly ground black pepper, to taste
  • 1 rose tea bag
  • 4 x 150 g salmon fillets

Method

Combine the olive oil, lemon juice, garlic and herbs and pour over the quinoa. Mix in the tomatoes, cucumber, onion and seasoning.

Stew the tea bag in 1 litre water in a saucepan for 2 minutes. Remove the tea bag.

Bring the liquid to a simmer, then add the fish and poach for 8 minutes.