The Pescetonian

Ingredients

• 2 fillets salmon
• 2 cups dry quinoa, rinsed
• 200g tenderstem broccoli, sliced thin
• 200g washed baby spinach
• vegetable bouillon powder
• 1 lime
• 2 rosemary sprigs
• 1 clove garlic, minced
• capers (optional)
• pine nuts (optional)

Instructions

1. Place the salmon on a foil covered baking sheet. Spray with olive oil spray, sprinkle with salt, and squeeze half a lime over the two fillets. Slice two very thin rounds from the other half of the lime and place one on each fillet. Top with a sprig of rosemary. Bake in a hot oven for 20 minutes. When done, place under a broiler for a few minutes to add colour.
2. Boil water in a kettle. Add quinoa to a saucepan with 3 teaspoons bouillon powder. Add 3 1/2 cups boiling water. Return to a boil, then lower heat to medium, so quinoa steadily simmers. When you see the grains start to pop open, add handfuls of spinach and a tablespoon of pine nuts, stir, cover with lid and remove from heat.
3. In a small skillet, heat a teaspoon of olive oil. When hot, add the garlic and fry for 30 seconds. Add the broccoli and cook until bright green, cooked through, but still crisp. Sprinkle with a pinch of salt.
4. To serve, drop a few capers onto the salmon, and serve with a 1/4 lime.