Ingredients for 5 servings

• 175 g quinoa
• 375 ml water
• 2 cloves of garlic
• 2 tbsp chopped parsley
• 1 walnut-sized piece of ginger
• 1 tsp finely chopped red chili pepper
• 60 ml soy sauce
• 80 ml honey
• 1 tbsp rice wine vinegar
• 4 tbsp sweet chili sauce
• 3 tbsp lime juice
• 50 ml sesame oil
• 2-3 dashes fish sauce
• 5 x 125 g salmon fillets (without skin)
• 4 spears green asparagus
• 100 g green beans
• 1 organic lemon
• 60 g butter
• ½ yellow or red bell pepper
• 2 carrots
• 4 florets broccoli, cooked
• 50 g red cabbage, finely chopped
• 3 tbsp edamame beans, cooked
• 10 cherry tomatoes, halved
• salt
• pepper
• peanut kernels for garnishing, coarsely chopped
• sesame seeds for garnishing

Also

• 5 ZWILLING FRESH & SAVE boxes in size M

Preparation

Step 1/4

• 175 g quinoa
• 375 ml water
• salt
• pepper

Preheat the oven to 220°C conventional oven (200°C fan-assisted)/420°F. Mix the quinoa with water in a pot and bring to a boil over medium-high heat. Put the lid on, reduce the heat and cook the quinoa over low heat for 10-15 minutes until all the water is absorbed. Fluff up the grains with a fork and season with salt and pepper.

Cover and set aside.

Step 2/4

• 2 cloves of garlic
• 2 tbsp chopped parsley
• 1 walnut-sized piece of ginger
• 1 tsp finely chopped red chili pepper
• 60 ml soy sauce
• 80 ml honey
• 1 tbsp rice wine vinegar
• 2 tbsp sweet chili sauce
• 3 tbsp lime juice
• 50 ml sesame oil
• 2-3 dashes fish sauce
• salt
• pepper

Peel and finely chop 1 clove of garlic, then mix with the chopped parsley and season with salt and pepper. Set aside.

Peel the remaining garlic with the ginger and blitz quickly with the chili, soy sauce, honey and rice wine vinegar in a tall mixing bowl using a hand blender. Set aside the soy-ginger marinade.

Tightly seal sweet chili sauce, lime juice, sesame oil and fish sauce in a screw-top jar and shake vigorously. Season the dressing with salt and pepper to taste and set aside until ready to serve.

Step 3/4

• 5 x 125 g salmon fillets (without skin)
• 4 spears green asparagus
• 100 g green beans
• 1 organic lemon
• 60 g butter
• ½ yellow or red bell pepper
• 1 carrot
• 4 florets broccoli, cooked
• 2 tbsp sweet chili sauce
• olive oil

Rinse the salmon with cold water and pat dry with kitchen paper. Check fillets for bones and remove any you find. Prepare 5 ZWILLING FRESH & SAVE boxes.

Place the asparagus spears in one FRESH & SAVE box, and the green beans in a second. Lay 1 salmon fillet over each and spread the garlic-parsley mixture evenly over both pieces. Wash the organic lemon in hot water, rub dry vigorously and cut into slices. Top each fish fillet with 1 curl of butter and 2 lemon slices.

Peel the carrots and grate them into matchsticks. Spread the carrot over the bottom of two more containers. Cut the peppers into strips and add them to one of the containers as well. Add the broccoli florets to the carrots in the other box. Place 1 salmon fillet on each. Pour the soy-ginger marinade over each of the two pieces of fish and set aside. Place the remaining salmon fillet in the remaining box and cover with the sweet chili sauce.

Place the five boxes in the middle of the preheated oven for 10-15 minutes until the salmon is cooked through.

Step 4/4

• 1 carrot
• ½ yellow or red bell pepper
• 50 g red cabbage, finely chopped
• 3 tbsp edamame beans, cooked
• 10 cherry tomatoes, halved
• peanut kernels for garnishing, coarsely chopped
• sesame seeds for garnishing

Remove the boxes of fully cooked salmon from the oven and set aside. Peel the remaining carrot and cut lengthwise into ribbons with a peeler. Cut the remaining bell pepper into strips as well. Mix carrot and bell pepper strips in a bowl with the red cabbage, edamame, and one-fifth of the quinoa.

Shred the cooled sweet chili salmon into pieces, add it to the vegetables in the bowl with the dressing prepared in step 1, and mix in with the remaining chili-lime marinade. Return the contents of the bowl to the box. Sprinkle with chopped peanuts and sesame seeds, garnish with 1 lime slice.

Divide the cherry tomatoes and remaining quinoa among the other four boxes. Once completely cooled, seal each container and place in the fridge.