Lightly smoked salmon fillet with ginger, with marinated cucumber ribbons and quinoa salad

Serves 2 persons

2 salmon fillets

1 lemon, sliced

For the salad:

1 cucumber, sliced

1 tbsp olive oil

1 tablespoon of vinegar,

1 tablespoon of lemon juice

1 teaspoon honey

Salt & Pepper

For the quinoa:

180 g quinoa

50 ml olive oil

50 g of lime juice and zest, from 2 limes

1 tablespoon of honey

Salt & pepper

10 g ginger, fresh, grated

1 spring onion, finely chopped

1 tbsp mint leaves for garnish

Preheat the oven to 180^oC (356^oF)

To make the quinoa, boil it following the instructions on the package.

Place in a bowl and add the rest of the ingredients, stirring to combine.

For the salad, place all the ingredients in a bowl, mix and set aside until you are ready to make the salmon.

Bake the salmon for 2-3 minutes at 180^oC (356^oF) on a baking tray lined with parchment paper and rewrap the lemon slices.

Serve with the quinoa and pickled cucumbers.

Garnish with fresh mint leaves