Cook with Jane Judy in the Kitchen and make this delicious dish.
4-6 salmon fillets, skinned
150ml / ¼ pint olive oil
4 tbsp lemon juice
2 tbsp honey
2 tsp Dijon mustard
2 tbsp each of parsley, mint and basil
Salt, pepper and sugar for seasoning
For the salad
500g / 1lb 2oz butternut squash, peeled and cut into 2cm / 1inch chunks
Olive oil for cooking
200g / 7oz quinoa or and mixture of quinoa and another grain
500ml / 18fl oz stock
2 courgettes, sliced diagonally
50g / 2oz rocket
2 tbsp toasted pine nuts or pumpkin seeds
Arrange the squash in a roasting tin in a single layer and drizzle over about 1 ½ tbsp. of olive oil, a pinch of sugar and salt & pepper, and roast for 25-30 minutes turning half way through, until tender and just turning golden at the edges.
Line a small roasting tin with foil, leaving a good overhang, Season the foil and lay the salmon fillets on top. Season the top of the salmon, and fold back the overhang making a loos parcel. Bake in a preheated oven 200C / Fan 180C / Gas 6 for 15-20 minutes or until just cooked through.
Mix all the dressing ingredients together except for the herbs. As soon as the salmon comes out of the oven pour over ½ the dressing and allow the salmon to marinate in the sauce up to a day ahead.
Put the quinoa in a pan and dry fry for a few minutes before adding the stock, bring to the boil then cover and turn the heat down to a simmer. Cook for 15 mins or until soft,
Brush the courgette slices with a little oil and sprinkle with salt & pepper. Cook in a griddle pan until slightly charred on each side, then set aside. Combine the quinoa, butternut squash, courgettes, pine nuts and rocket in a bowl. Add the herbs to the remaining dressing and pour over almost all and stir to combine then spoon on to a serving dish. Arrange the salmon on top and drizzle over the remaining herby dressing.
To get ahead: The salmon can be made up to a day ahead ad can the quinoa, then put together an hour or so before you want to serve.
To freeze: Not suitable