Salmon and quinoa balls with spinach and yogurt sauce

Ingredients

For 1 serving

• Salmon fillet120 g
• Quinoa40 g
• Eggs0.5
• Chives3 g
• Spinach150 g
• Nonfat Greek yogurt60 g
• Extra virgin olive oil8 g
• Lemon juiceto taste
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs, fish,

Method

1. Rinse the quinoa, put it in a small pan with twice its volume of water and a pinch of salt, bring to the boil and cook covered over low heat for 15 minutes, until the water is absorbed; spread out to cool.
2. Meanwhile preheat a conventional oven to 200 °C and grease a baking tray with half the oil. Skin the salmon and chop it finely with a knife.
3. Mix the salmon, quinoa, beaten egg, salt and pepper and with wet hands shape 6 balls; set them in the tray.
4. Bake for 15 minutes, turning halfway, until golden and firm.
5. Meanwhile wash the spinach and sauté it with the remaining oil and a pinch of salt over medium heat for 3 minutes, until wilted. Mix the Greek yoghurt with the snipped chives, lemon juice and a pinch of salt.
6. Serve the fish balls with the spinach and the yoghurt sauce.