Salmon Main

Quinoa and salmon super salad

Name: Quinoa and salmon super salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 20.00 ml sunflower seeds, chopped; 20.00 ml pumpkin seeds (pepitas), chopped; 20.00 ml black chia seeds; 20.00 ml white sesame seeds; 40.00 ml almonds, chopped; 1 bunch green curly kale, leaves shredded; Juice and finely grated zest of 1 lemon; 80.00 ml extra virgin olive oil; 1 small red onion, thinly sliced; 1 zucchini, cut into long matchsticks; 1 beetroot, cut into long matchsticks; 600g quinoa; 4 x 200g salmon fillets (skin on), pin-boned; Coriander and mint leaves, to serve; 40g ground turmeric; 2 lemongrass stalks (inner core), chopped; 1 garlic clove, chopped; 1/2 tsp cayenne pepper; Finely grated zest and juice of 1 lemon; 20.00 ml honey

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by delicious. team

delicious. team

Feb 01, 2017

Masterchef winner Elena Duggan knows the new year is about getting on track, and what better way than with her favourite fish served up in a salad built for optimum health?

1 tbs sunflower seeds, chopped
1 tbs pumpkin seeds (pepitas), chopped
1 tbs black chia seeds
1 tbs white sesame seeds
2 tbs almonds, chopped
1 bunch green curly kale, leaves shredded
Juice and finely grated zest of 1 lemon
2 tbs extra virgin olive oil
1 small red onion, thinly sliced
1 zucchini, cut into long matchsticks
1 beetroot, cut into long matchsticks
3 cups (600g) cooked red quinoa
4 x 200g salmon fillets (skin on), pin-boned
Coriander and mint leaves, to serve

Turmeric and lemongrass dressing

3cm (40g) piece turmeric, chopped
2 lemongrass stalks (inner core), chopped
1 garlic clove, chopped
1/2 tsp cayenne pepper
2 tbs extra virgin olive oil
Finely grated zest and juice of 1 lemon
1 tbs honey

Method

1.

Combine seeds and nuts in a bowl. Set aside until needed.
2.

For the dressing, place all ingredients in a small food processor and whiz until smooth. Season with salt.
3.

Place kale, lemon juice and 1 tbs oil in a bowl. Massage kale until soft. Add all remaining ingredients except salmon and remaining oil, and toss. Divide among bowls.
4.

Pat salmon dry with paper towel and season skin. Heat remaining 1 tbs oil in a non-stick frypan over high heat.
5.

Add salmon, skin-side down, and cook for 5 minutes or until skin is crisp. Turn and cook for a further 2 minutes for medium-rare.
6.

Add to salad bowls, drizzle with dressing, and scatter with coriander and mint. Serve with seed and nut mixture.