This dish was inspired by Lola Berry's recipe in the the latest Nourish magazine. She makes healthy dishes look so appetising! I just added my own twist to it to give it more flavour.
Ingredients:
2 x 200 g salmon fillets, skin on
1 c quinoa
1 ½ c chopped kale
2/3 c chopped broccoli
2/3 c small cubes of butternut pumpkin
1 lemon, zest and juice
1 t white miso paste
1 t sesame oil
sea salt and black pepper to taste
2 T extra virgin olive oil
1 T vegetable oil
Method:
Take salmon out of the fridge 30 mins before cooking to bring it to room temperature.
Heat oven to 220°C. Toss pumpkin cubes in 1 T olive oil and a pinch of salt. Spread out on a foil-lined baking tray and roast until golden brown, about 25-30 mins. Remove from oven and set aside.
Place quinoa in a mesh strainer and rinse. Set aside.
In a small bowl, make the dressing by whisking together 1 T olive oil, sesame oil, miso paste, lemon juice, zest and salt and pepper to taste. Set aside.
Place 2 cups of water in a medium-sized sauce pan and bring to the boil. Add 1 T olive oil and stir in quinoa. Turn heat down to low and cover and simmer for 15 mins. Add kale and broccoli and cook uncovered until quinoa is cooked, about 5 mins. The quinoa is done when the kernels look like they’ve popped open. Remove from heat and allow to rest so that all the liquid gets absorbed.
Heat 1 T vegetable oil fry pan to medium-high heat. Fry salmon fillets skin side down for about 4-6 mins, depending on how you want your salmon done. Turn over and cook for a further 2-4 mins. I also like searing the sides of the salmon for about 30 secs on each side so you get a nice golden brown colour all around. Transfer to a plate and rest for 3 mins.
Add pumpkin to quinoa mixture and toss with dressing. Place some quinoa salad on a plate and top with the salad. Enjoy!
Serves 2.
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