Want to serve your mum something homemade and healthy this Mother’s Day?
Check out Paralympic and Commonwealth medallist Lewis White’s Wild-Salmon Fishcakes with Quinoa Salad and treat your mum to delicious and nutritious delight; bonus it’s super easy to whip up as well!
Take it away Lewis....
Swim into the good books with your mum this weekend by throwing together this simple dish for her to enjoy and feel special.
Before we get started check you have everything to avoid a last minute dash to the shops on Sunday morning!
Ingredients:
- 450g salmon fillet, cut into small chunks
- 2 onions, your choice of red or white
- ½ tsp. grated orange zest
- 1 pinch of salt
- 2 tsp. extra virgin olive oil
- Small handful of fresh basil
- 3 tbsp. orange juice
- 3 tbsp. sherry vinegar
- 250g cooked quinoa
- Mixed salad leaves
- Orange wedges for serving
Method:
Time to get cooking. I’ve kept the steps to a minimum so that you can spend more time with you mum and less time in the kitchen.
- Into a processor chuck the salmon chunks, sliced onion and orange zest. Gently pulse it until well mixed. Time for some seasoning - add the pinch of salt and bit of black pepper and then give it another whizz or two. Divide the mix up into eight, shape into fishcakes and freeze for 10 minutes.
- Next grab a non-stick pan and bring it up to a medium heat with 2 tsp. of olive oil. Add the salmon cakes to the pan and cook on each side for four minutes.
- Meanwhile, into a large bowl goes the basil, orange juice, sherry vinegar, a dash of olive oil, some salt and pepper – give it all a quick mix. Then throw in the quinoa and salad leaves and toss it all together to combine.
- To serve, put some of the quinoa salad mix onto your plate and pop the hot salmon cakes on top. Add a couple orange wedges to round off the presentation.