Serves
4
Prep Time
20 minutes
Cooking Time
15 minutes
Ingredients
- 1 cup tri colour quinoa, cooked following packet directions
- 1 cup mixed seeds and nuts
- Zest and juice of 1 lemon, plus extra, for serving
- 3 cups chopped Tuscan kale leaves
- 2 tablespoons extra virgin olive oil, plus extra, for drizzling
- ¼ cup pickled red onion
- 1 cup frozen edamame beans, thawed
- 1 medium beetroot, peeled and cut into matchsticks
- 500g packet frozen I&J Salmon Fillets - Skin On, thawed
- Fresh herb leaves, for garnish
Salmon Skin On
Method
STEP 1Combine cooked quinoa with mixed seeds and nuts, lemon zest and ½ the lemon juice.
STEP 2
Massage kale with remaining lemon juice and 1 tablespoon oil until soft. Divide quinoa, kale and remaining salad ingredients between 4 serving bowls.
STEP 3
Pat dry thawed I&J Salmon Fillets with absorbent paper. Heat remaining oil in a large non stick frypan over medium-high heat and cook salmon skin side down for 4 minutes or until skin is crispy. Turn and cook for a further 2 minutes or until golden and cooked through.
STEP 4
Top bowls with salmon and drizzle with extra oil. Garnish with fresh herbs and serve.
Tips
Lightly toast the seed mix for extra flavour.