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Grilled Cape Salmon with Lemon-Herb Quinoa, Steamed Green Beans & Tomato-Onion Salad
Recipe

Grilled Cape Salmon with Lemon-Herb Quinoa, Steamed Green Beans & Tomato-Onion Salad

Dinner • South Africa

Cape salmon fillets are simply grilled with lemon and garlic, served over fluffy lemon-herb quinoa with steamed green beans and a classic tomato-onion salad.

Why smarter

Uses heart-healthy fats from salmon and olive oil, high-fibre quinoa for steady energy, and plenty of vegetables for volume and micronutrients without heavy sauces.

Chef tip

If your salmon has skin on, start skin-side down and don’t move it for the first few minutes—this helps prevent sticking and keeps the flesh juicy.

Soft line

Perfect for an easy, wholesome dinner that still feels special.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 4 cape salmon fillets (about 150 g each), patted dry 4.000 fillets Cape salmon fillets About 600 g total
2 2 tbsp olive oil, divided 2.000 tbsp Olive oil Use 1 tbsp for salmon and 1 tbsp for salad/beans as needed
3 2 cloves garlic, finely grated or crushed 2.000 cloves Garlic
4 1 lemon (zest and juice) 1.000 whole Lemon Use zest for quinoa and juice for salmon/salad
5 1 tsp smoked paprika 1.000 tsp Smoked paprika
6 1 tsp ground coriander 1.000 tsp Ground coriander Optional but great with fish
7 3/4 tsp fine salt, plus more to taste 0.750 tsp Salt Divide across components
8 1/2 tsp black pepper 0.500 tsp Black pepper
9 1 1/2 cups quinoa, rinsed well 1.500 cups Quinoa Cooked as lemon-herb quinoa
10 3 cups water or low-sodium vegetable stock 3.000 cups Water or vegetable stock For cooking quinoa
11 1 bay leaf 1.000 leaf Bay leaf For quinoa aromatics
12 1/2 small onion, finely chopped (for quinoa) 0.500 small Onion Keep the other half for the salad if desired
13 2 tbsp chopped fresh parsley 2.000 tbsp Parsley
14 1 tbsp chopped fresh dill or coriander leaves 1.000 tbsp Dill or coriander Use what’s available
15 400 g green beans, trimmed 400.000 g Green beans
16 2 medium tomatoes, diced 2.000 medium Tomatoes Ripe but firm
17 1/2 small red onion, thinly sliced 0.500 small Red onion
18 2 tbsp red wine vinegar or white wine vinegar 2.000 tbsp Wine vinegar For tomato-onion salad
19 1/2 tsp sugar (optional, to balance acidity) 0.500 tsp Sugar Optional

Method

  1. Prepare the quinoa (4 ways built in): Rinse quinoa under cold water until it runs clear. In a pot, warm 1 tsp of the olive oil over medium heat and sauté the finely chopped onion for 2–3 minutes until softened (way 1: toast and sauté). Add quinoa and stir for 1 minute to lightly toast. Add water/stock, bay leaf and a pinch of salt, bring to a boil, then cover and simmer on low for 12–15 minutes until the liquid is absorbed (way 2: absorption method). Turn off heat and rest, covered, for 5 minutes, then remove bay leaf and fluff with a fork (way 3: steam/rest and fluff). Stir through lemon zest, half the lemon juice, parsley and dill/coriander, seasoning to taste (way 4: finish with citrus and herbs).
  2. Make the tomato-onion salad: In a bowl, combine diced tomatoes and sliced red onion. Toss with vinegar, a pinch of salt and pepper, remaining lemon juice as needed, and the sugar if using. Set aside to lightly pickle while you cook the rest.
  3. Steam the green beans: Bring a small pot with a little water to a simmer and set a steamer basket on top (or steam in a covered pan with a splash of water). Steam beans for 4–6 minutes until bright green and just tender. Season with a small pinch of salt and a drizzle of olive oil if desired.
  4. Season the salmon: In a small bowl mix 1 tbsp olive oil, garlic, smoked paprika, ground coriander, black pepper, a pinch of salt, and a little lemon zest. Rub over the salmon fillets.
  5. Grill the salmon: Heat a grill pan or braai grid to medium-high and lightly oil it. Cook salmon for 3–5 minutes per side (depending on thickness) until just cooked through and still moist in the centre. Rest for 2 minutes.
  6. Serve: Spoon lemon-herb quinoa onto plates, top with grilled cape salmon, and add steamed green beans and tomato-onion salad on the side. Adjust seasoning with extra lemon, pepper or a tiny pinch of salt if needed.