Ingredients

Method

• 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

Ingredients

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.