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MAKE IT YOURSELF: GRAIN BOWL
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INGREDIENTS
Two 200g skin-on salmon fillets, preferably from the centre part of the fish
1/2 tsp salt
1/4 tsp freshly ground pepper
3 Tbs Dijon or grain mustard
3 Tbs maple syrup
300g to 400g pumpkin or butternut squash
1 medium zucchini, about 300g
1/2 tsp salt
2 tsp olive oil
200g quinoa
400ml chicken stock, preferably low sodium
80g cooked ginkgo nuts
3 Tbs wolfberries
2 scallions, sliced thinly crosswise
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METHOD
1. The night before cooking, rinse the fish under running water, pat very dry with paper towels. Remove the pinbones with a pair of tweezers or your fingers. Combine the salt, pepper, mustard and maple syrup in a small bowl, making sure they are well mixed. Rub it all over the fish. Place the fish in a covered container and refrigerate overnight.
2. Before cooking, remove the fish from the refrigerator and let sit at room temperature while you prepare the other ingredients. Preheat the oven to 200 deg C and line a baking tray with foil or baking paper.
3. Scrape the seeds from the pumpkin and slice off the skin. Then cut into rough chunks. Cut the zucchini into 2 to 3cm thick rounds. Sprinkle 1/2 tsp of salt and some freshly ground pepper on the vegetables, add the olive oil and mix using your hands, making sure that all the vegetables are covered in oil. Roast for 30 to 35 minutes or until the vegetables are lightly browned.
4. In the meantime, place the quinoa in a fine mesh sieve and wash it under running water as you would rice. Let drain about 10 minutes. Place in a pot with a cover and pour in the stock. Bring to a boil over medium high heat, turn the heat down to low, cover the pot and cook for 15 to 20 minutes or until all the water has been absorbed. Remove from the stove and let sit five minutes, covered.
5. Blanch the ginkgo nuts and wolfberries with boiling water, drain and set aside in a small bowl.
6. When the vegetables are done, transfer them into a bowl with a pair of tongs. Oil the paper or foil again and place the salmon fillets on the tray. Cook for eight to 10 minutes in the upper part of the oven and transfer onto a plate.
7. While the salmon is cooking, add the ginkgo nuts, wolfberries and scallions to the quinoa and mix well. Have a taste and add salt if needed.
8. Divide the quinoa, roasted vegetables and fish between two bowls. Serve.
Serves two