Hot-cold summer salad of grilled salmon, vegetables and quinoa

Steps to follow

• STEP 01

  Thaw the salmon steak according to the indications on the package. Put the quinoa and water in the pan. Bring to a boil. Then lower the heat, cook for 10 minutes. Let swell for 5 minutes out of the heat. Reserve.

• STEP 02

  Meanwhile, wash the vegetables. Cut the tomatoes into quarters and the mushrooms into slices. Then cut the pepper, zucchini and eggplant into cubes of about 1cm. Squeeze the juice of the lemon. Reserve.

• STEP 03

  Put 1 ladle of quinoa in each bowl. Add the vegetables, except the eggplant. Reserve.

• STEP 04

  Cut the salmon steak into pieces of 2cm. Heat the oil and butter in the pan. When it is hot, place the pieces of salmon in it and sauté them until golden brown on all sides. Divide them into each bowl. Keep the oil and butter mixture in the pan.

• STEP 05

  Put the pan back on high heat. Sauté the pieces of eggplant in the mixture of oil and butter that was previously used to cook the salmon. Leave the eggplant cubes on the fire for as long as they do a little. Add them to the bowls.

• STEP 06

  Pour the lemon juice over the salad. Give a few rounds of salt and pepper to taste. Arrange a few coriander leaves.

• STEP 07

  Taste