Salmón a la parrilla con quinoa y tzatziki de hierbas frescas

Ingredientes

• 4 salmon fillets (about 150 g each)
• 200 g quinoa
• 2 tbsp olive oil
• 1 tsp smoked paprika powder
• Salt and pepper to taste
• For the tzatziki:
• 300 g Greek yogurt (10% fat)
• 1/2 cucumber
• 1 garlic clove
• 1 tbsp fresh mint, finely chopped
• 1 tbsp fresh dill, finely chopped
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste

Preparación

1. 1

   Cook the quinoa according to the package instructions (about 15 minutes in lightly salted water). Drain and let steam briefly with the lid on.Make the tzatziki: grate the cucumber finely and squeeze out the excess moisture. Mix the cucumber into the Greek yogurt. Add the finely chopped mint, chopped dill, pressed garlic, lemon juice, olive oil, salt and pepper. Chill until ready to serve.Pat the salmon fillets dry with kitchen paper. Brush them lightly with olive oil and season with salt, pepper and a pinch of smoked paprika powder.Heat a grill pan over medium-high heat until very hot. Place the salmon skin-side down in the pan. Grill for 3 to 4 minutes, turn carefully and grill another 2 to 3 minutes. The salmon is done when it flakes easily with a fork.Spoon the quinoa onto plates. Top with the grilled salmon and spoon generous amounts of tzatziki alongside. Garnish with extra dill and a lemon wedge.