A. Preparation
Make sure salmon fillet is pad dry. Cut the fillet into 2 separate pieces to serve 2 people, or 3 pieces to serve 3 people. Place in a heatproof shallow bowl or tray. Add a bit of oil, a sprinkle of salt and ground white pepper. Rub all over the fish.

Wash and rinse the quinoa. Put in a small pot. Add chicken stock.

Cut the spring onions into small pieces (green parts only).

Slice the ginger into thin strips.

Make the fish sauce by mixing some chopped spring onions, ginger, 2 tablespoons of light soy, 1 tablespoon of water. Mix through and then pour over the fish. Squeeze the 1/2 fresh lemon and marinate for 10 minutes.

Roughly chop the mint leaves.

Remove the skin of shallot and then cut into thin slices.

B. Cooking
Place the marinated fish on a steamer tray or Chinese bamboo steaming basket. Make sure the water is boiling first. Steam the fish for 10 minutes. The time may vary slightly.

Place the pot of quinoa with the chicken stock on a stove and bring to a boil on high heat. Once it is boiling rapidly, turn the heat down to the lowest. Put the lid on with a small gap. It should take 5-10 minutes to cook. Time may vary.

Once quinoa is cooked, remove and scoop into a large bowl.

Cook the frozen vegetables based on its packet instruction. Once the frozen vegetables are cooked, mix into the bowl of quinoa. Add the chopped mint leaves, thinly sliced shallot and some of the chopped spring onions. Add some cracked sea salt and black pepper (to taste) and drizzle with some extra virgin olive oil. Mix through evenly.

Scoop the quinoa salad in a bowl and place on a plate. Place the steamed salmon fillet on top of the quinoa salad and then drizzle with sesame oil.