[What I Cook] Mackerel & Quinoa Salad


It is one of those rare occasions that I do a recipe post. Today, I’m going to share with you guys what I normally eat/cook. Since it’s really hard to cook for one person, most of the time, I split the meal into two portions. This means that I eat the same thing two days in a row (which I don’t mind at all).


Mackerel is one of my favorite fishes. There are many ways of preparing it. Most of the time, I just pan-fried or bake it, and make ochazuke, or like bibimbap. However, today, I’m making pan-fried mackerel on quinoa salad, drizzled with the Hidden Valley Tzatziki sauce. The ingredients needed are listed above.



The sauce is better to prepare an hour ahead, if possible. Mix the greek yogurt, diced cucumber, lemon juice, and the dips mix together, and mix well. Put it in the refrigerator for at least an hour.


Some people are afraid of the oil, but there’s no need to afraid of natural fats! I love fatty fish, such as salmon. Mackerel, itself, has enough fats to pan-fried it without any additional oil. Just like pan-frying any fishes, I put the skin down first, then flip. I like to have the skin a bit golden, and crisp!


The quinoa salad is simple, as I just mix it with corns and green peas (my vegetable crush of the month). Honestly, it’s really hard to fail for what I cook, as my mother doesn’t even considering it as proper “cooking”, but it’s simple enough to feed my tummy.


After everything is done, just assemble it! This takes less than 20 minutes to make. Perfect for school days, exams period, or even when you are just lazy to cook up something fancy.



Template sourced from TipJunkie

Disclaimer: This post is sponsored by Hidden Valley, which sent me the products for this recipe. However, the recipe is developed by me. 

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5 thoughts on “[What I Cook] Mackerel & Quinoa Salad

  1. This looks delicious! I love they way you feature and label all the ingredients and the style of your recipe, creative and fun! I don’t cook fish as often as I would like and this would be an easy recipe to come back to! Thanks for sharing :D

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