Salmon & Avocado Mash

The other night Faye and I found some salmon steaks in the freezer and decided to get cooking. 

This was so easy to make because all you do is pop the salmon in the oven and get cracking with the quinoa, which, by the way, is really quick to cook, speedier than rice and pasta!

I heard about avocado mash from Russell from SBC on Instagram, and considering that I love avocado,  and I love quinoa, it seemed like a match made in heaven.

I've made it several times and it's a tasty alternative to rice or pasta, because, frankly, I do get quite bored of those.

Two Salmon steaks

1 medium sized leek

Quinoa or Bulgar wheat, amount depending on portions

1 vegetable stock cube

1 clove of garlic

1 avocado

2 tsp lemon juice

Preheat the oven to 200C, and whilst you're waiting for it to heat up, chop your leeks into disks and pop half into the bottom of a little foil parcel, place the salmon on top and season with S&P.

Whilst the salmon is cooking away grab a pan of boiling water, add the stock cube and the quinoa or bulgar wheat,  I used a mixture of both, boil until fluffy, and drain using a sieve.

 Mash up your avocado so it's completely smooth, and mince or finely chop the garlic.

Add both the garlic and the avo into the quinoa, 

Squeeze in a bit of lemon juice and season.

It should go a slightly unappetising light green colour, but persevere, because it's really tasty.

After about 20 mins of the salmon being in the oven, take it out and check it. If it's done, all systems go,  pile it all on a plate.

  
I can't have dairy, Faye and Tilly had their suppers a little differently, they had their salmon cooked with a little cream cheese and served with what looked like the creamiest mash in the world, I didn't mind though because the avocado makes the quinoa taste so creamy that you wouldn't know it was dairy free.