Recipe of Jamie Oliver Lime'n'thyme salmon with quinoa basil salad

Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, lime'n'thyme salmon with quinoa basil salad. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Lime'n'thyme salmon with quinoa basil salad is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Lime'n'thyme salmon with quinoa basil salad is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can have lime'n'thyme salmon with quinoa basil salad using 17 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Lime'n'thyme salmon with quinoa basil salad:

1. Prepare Salmon 400gm (substitute -Tilapia)
2. Take 4 tbsp Thyme (fresh or dry)
3. Prepare 1 tbsp garlic paste
4. Get 3-4 tbsp lemon juice
5. Prepare to taste Salt and pepper
6. Make ready 2 tbsp olive oil for saute/grill
7. Prepare Quinoa basil salad
8. Take 1/2 cup cleaned and washed quinoa, boiled(substitute-boiled corn
9. Get 1/2 medium onion
10. Take 1 medium tomato
11. Make ready Handful basil leaves(substitute-coriander)
12. Take 1 tbsp olive oil
13. Prepare 1 lemon
14. Get 1/2 avocado
15. Take Handful greens_lettuce/ spinach
16. Get to taste Salt and pepper
17. Take 8-10 Almonds

Steps to make Lime'n'thyme salmon with quinoa basil salad:

1. Clean and wash the salmon. Mix salt, pepper, garlic paste and thyme in a plate. Coat the fish from both sides and keep in the refrigerator to marinate for 30 minutes.
2. Meanwhile wash the greens. Chop onion, tomato, basil leaves into bite size pieces. Mix them with boiled quinoa or corn. Add salt and pepper to taste, drizzle the olive oil and lemon juice.
3. Slice the avocado and almonds. Heat a heavy bottomed skillet or grill pan, add 2 tbsp olive oil and fry the salmon from both sides. Begin from skinless side first for 5 minutes. Turn and cook from the other side for 4-5minutes or until done. The actual time will depend on the size of the fish.
4. To assemble the salad, add the leaves in a salad bowl, toss in the quinoa or corn. Add the almonds and avocado slices. Serve with hot grilled salmon and lemon slices. Enjoy!!

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