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BBQ Salmon with Orange and Quinoa Salad

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

66.5g

Energy (kJ)

3405kJ

Energy (kcal)

814kcal

Carbohydrate incl. fibre (g)

58.2g

Carbohydrate excl. fibre (g)

47.4g

Sugar (g)

1.5g

Fibre (g)

10.8g

Fat (g)

35.6g

Saturated fat (g)

4.5g

Unsaturated fat (g)

26.1g

Monounsaturated fat (g)

18.0g

Polyunsaturated fat (g)

8.2g

Trans fat (g)

0.1g

Cholesterol (mg)

115mg

Sodium (mg)

194mg

Salt (g)

0.48g

Vitamin A (IU)

535IU

Vitamin C (mg)

59.8mg

Calcium (mg)

172mg

Iron (mg)

5.50mg

Potassium (mg)

1615mg

Total

266.0g

13620kJ

3255kcal

232.8g

189.5g

6.2g

43.3g

142.3g

18.1g

104.6g

71.9g

32.7g

0.3g

460mg

775mg

1.93g

2142IU

239.1mg

689mg

22.01mg

6460mg

  • Knorr Cook-In-Bag BBQ Flavour
  • 4 x 250 g salmon fillets (or any fish of choice)
  • 1 lemon cut into thin wedges
  • 250 ml quinoa cooked
  • 1 orange peeled and sliced into segments
  • 2 oranges juiced
  • 30 ml olive oil
  • small handful rocket leaves to serve
  • 100 g toasted almond flake
  • 1 Preheat the oven to 180˚C.
  • 2 Place the salmon fillets and lemon wedges into the bag and sprinkle with seasoning powder. Close the bag at the top end with blue tie supplied.
  • 3 Very gently massage seasoning powder into the fish on a stable surface.
  • 4 Ensure seasoning is evenly spread. Place bag sideways in a cool oven dish, ensuring ingredients are evenly spaced.
  • 5 Bake for 12 minutes on the lowest shelf in the oven. Ensure grill is off at all times. Keep enough room for the bag to expand (bag must not touch the sides of the oven).
  • 6 Carefully cut bag open, coat the fish in any remaining juices and transfer to a serving dish.
  • 7 Combine the quinoa and orange segments in a bowl with the rocket leaves and flaked almonds.
  • 8 Drizzle the orange juice and olive oil over the salad. Serve each salmon fillet with some of the quinoa salad.