Ingredients

4 Servings

Meat & Seafood

  • Wild Atlantic Salmon 4 fillets

Spices

  • Red Pepper Flakes 1 pinch

  • Salt 1/2 tsp

Produce

  • Spring Onions 4

  • Ginger Root 2 tsp

  • Cavolo Nero 1 bunch

  • Fresh Thyme 2 sprigs

  • Garlic Cloves 5

Pantry

  • Water 310 ml

  • Soy Sauce 4 tsp

  • Sesame Seed Oil 4 Tbsp

  • Toasted Unsalted White Sesame Seed 2 tsp

Dry Goods

  • Red Quinoa 110 g

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. Cover & Simmer Quinoa

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

    • 110 g Red Quinoa
  3. Cook Salmon

    Prepare ingredients. Set pan to high heat for 1 minute. Add (half) oil & salmon. Cook for 3-4 minutes or until golden brown. Remove from pan. Add remaining oil, garlic, ginger & green onions to pan. Cook & stir until fragrant, about 30 seconds. Add soy sauce & sesame seeds. Add salmon back to pan. Gently toss to coat with sauce.

    • 2 Tbsp Sesame Seed Oil
    • 4 fillets, diced Wild Atlantic Salmon
    • 2, minced Garlic Cloves
    • 2 tsp, minced Ginger Root
    • 4, thinly sliced Spring Onions
    • 4 tsp Soy Sauce
    • 2 tsp Toasted Unsalted White Sesame Seed
  4. Cook Kale

    Prepare ingredients. Set pan to medium heat for 1 minute. Add oil, garlic & chilli flakes. Cook, stirring, until fragrant, 1 minute. Add kale & toss to coat. Saute until wilted, 3-4 minutes.

    • 2 Tbsp Sesame Seed Oil
    • 6, minced Garlic Cloves
    • 1 pinch Red Pepper Flakes
    • 1 bunch, stems removed, hand torn Cavolo Nero
    • g, to taste Salt
    • g, to taste Black Pepper
  5. Serve and Enjoy

    Pair with good music.

Nutrition

  Amount per
serving
Daily value percentage
Calories 810 kcal  
Total Fat 37.0 g 47%
Total Saturated Fat 6.0 g 31%
Unsaturated Fat 31 g  
Cholesterol 220 mg 73%
Sodium 770 mg 35%
Total Carbohydrate 22 g 8%
Fiber Total Dietary 3 g 12%
Sugars Total < 1 g  
Protein 85 g 169%
Vitamin C 34 mg 40%
Calcium Ca 115 mg 8%
Iron Fe 5.0 mg 30%
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By Innit Culinary Team