Ingredients

4 Servings

Meat & Seafood

  • Wild Atlantic Salmon 680 g

Canned/Bottled Goods

  • Vegetable Stock 120 ml

Produce

  • Kale 1 bunch

  • Yellow Onion 1/2

  • Lemon 1/2

  • Garlic Clove 1

  • Fresh Thyme 2 sprigs

Spices

  • Salt 2 tsp

Dry Goods

  • Dried Apricot 60 g

  • Dry Roasted Unsalted Almonds 35 g

  • Red Quinoa 110 g

Pantry

  • Olive Oil 4 Tbsp

  • Black Pepper 2 pinches

  • Water 310 ml

Preparation

  1. Flavour & Boil Quinoa

    Combine all ingredients in large pot & bring to a boil.

    • 1 , smashed Garlic Clove
    • 2 sprigs Fresh Thyme
    • 1/2 tsp Salt
    • 110 g Red Quinoa
    • 310 ml Water
  2. Sear Salmon

    Set a pan over high heat for 2 minutes. Add oil & salmon; cook for 4 minutes or until golden brown, seasoning halfway through. Remove from heat.

    • 680 g , diced Wild Atlantic Salmon
    • 2 Tbsp Olive Oil
    • 1 tsp Salt
    • 1 pinch Black Pepper
  3. Cover & Simmer Quinoa

    Reduce heat & simmer, covered, for 15 minutes. Remove garlic & thyme. Fluff with a fork.

    • 110 g Red Quinoa
  4. Chop Veggies

    Prepare ingredients.

    • 1 bunch , de-stemmed, chopped Kale
    • 1/2 , sliced Yellow Onion
    • 60 g Dried Apricot
    • 35 g Dry Roasted Unsalted Almonds
  5. Cook Kale

    Set pan to high heat for 2 minutes. Add oil. Cook onions for 3 minutes. Add kale & apricots. Cook for 1 minute. Add stock, cover & cook for 1 minute.

    • 1 bunch , chopped Kale
    • 60 g Dried Apricot
    • 2 Tbsp Olive Oil
    • 1/2 , sliced Yellow Onion
    • 120 ml , or chicken stock Vegetable Stock
  6. Season Kale

    Add ingredients to pan with kale. Stir to combine.

    • 35 g Dry Roasted Unsalted Almonds
    • 1/2 , juiced Lemon
    • 1/2 tsp Salt
    • 1 pinch Black Pepper
  7. Combine Salmon and Kale

    Give it a stir. Serve over Quinoa. Enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 580 kcal  
Total Fat 29 g 37%
Total Saturated Fat 4 g 21%
Unsaturated Fat 25 g  
Cholesterol 95 mg 31%
Sodium 1300 mg 60%
Total Carbohydrate 35 g 13%
Fiber Total Dietary 5 g 20%
Sugars Total 10 g  
Protein 42 g 84%
Vitamin C 38 mg 40%
Calcium Ca 117 mg 10%
Iron Fe 4 mg 20%
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By Innit Culinary Team