Quinoa salad with salmon

If you want to make the salad more satisfying, boil quail eggs for it and serve a bowl with homemade mayonnaise

Ingredients

• 400 g quinoa (different colors available)
• 400 g salmon fillet in one piece
• 1 large long cucumber
• 250 g colorful cherry tomatoes
• 100 g soft small raisins
• a handful of mint leaves
• half a small lemon
• olive oil
• salt, freshly ground black pepper

Directions

1. Rinse the quinoa thoroughly and cook according to the instructions on the package, cool. Cut the lemon lengthwise into quarters. Cut the core, remove pits and films. Cut into slices, salt and pepper.
2. Peel the cucumber, cut it in half lengthwise, remove the seeds with a spoon, cut the flesh across into small pieces. Cut the cherry in half. Chop the mint leaves into small pieces, setting aside several whole ones for serving.
3. Mix all prepared ingredients, add raisins, season with salt, pepper, olive oil.
4. Cut the salmon fillet in half lengthways, season with salt and pepper on all sides. Put a piece of parchment in a frying pan, pour a little oil on it, put on medium heat. Put the fish on parchment and fry on both sides very quickly, literally 1–1.5 minutes each. Cool the fish a little and cut - it should remain pink inside. Place fish on salad, garnish with mint leaves and serve.