Tandoori Salmon with Quinoa Pilaf (Gluten-Free)

Instructions

1. 1In a bowl, combine the 1/2 cup Plain Yogurt, 2 tbsp Tandoori Masala, 1 tbsp Lemon Juice, and 1 tbsp Ginger-Garlic Paste. Add the about 680 g Salmon Fillets and turn to coat them evenly in the marinade. Cover the bowl and refrigerate for at least 30 minutes.
2. 2Preheat your oven to 200°C. Line a baking sheet with parchment paper.
3. 3Arrange the marinated about 680 g Salmon Fillets on the prepared baking sheet. Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the salmon is opaque and flakes easily with a fork. The internal temperature should reach 63°C.
4. 4While the salmon is baking, rinse the 1 cup Quinoa thoroughly under cold water. Finely dice the 1/2 medium Onion and the 1/2 medium Green Bell Pepper.
5. 5Heat 1 tbsp of the Ghee or Olive Oil in a medium saucepan over medium heat. Add the diced 1/2 medium Onion and 1/2 medium Green Bell Pepper and sauté for 5-7 minutes, until they have softened.
6. 6Add the rinsed 1 cup Quinoa and 2 cups Vegetable Broth to the saucepan with the softened vegetables. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15 minutes, or until all the liquid has been absorbed and the quinoa is tender.
7. 7Once the quinoa is cooked, remove the saucepan from the heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork and stir in the 1/4 cup Cilantro.
8. 8Serve the cooked Tandoori Salmon fillets over the prepared Quinoa Pilaf.

Substitutions

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