Salad Bowl with Salmon and Quinoa
A healthy salad combining Ponzu-marinated salmon, nutty quinoa and green vegetables. Ideal for lunch!
- Serves1
- Preparation Time10 mins
- Additional Timeplus 15 minutes marinating
- Cooking Time30 mins
Ingredients
- ¼ of a cucumber
- 2 tbsp rice vinegar
- 60 ml quinoa
- 125 ml water
- 1 salmon fillet
- 1 tbsp vegetable oil
- 350 ml kale, chopped
- ½ small bulb of fennel, sliced
- 1½ tbsp Kikkoman Ponzu (for the kale)
- 50 ml Kikkoman Ponzu (for the marinade)
- Fresh herbs
Method
Marinate the salmon in Kikkoman Ponzu for 15 minutes.
Cut cucumber into ribbons using a peeler. Pour rice vinegar over cucumber in a bowl and stir every few minutes for 20 minutes.
Pour quinoa and water in a pan and bring to a boil. Turn heat down to medium low and cook for approx. 15 minutes or until the quinoa has absorbed all of the water.
While the quinoa cooks, heat a frying pan to medium heat. Brush the salmon fillet with oil and fry it skin side down for approx. 10 minutes. Turn the fillet around and fry for another 3-5 minutes or until the salmon fillet is light pink and flaky.
Mix Ponzu thoroughly with chopped kale, and then mix with cooked quinoa. Serve the salad bowl with thin slices of fennel and fresh herbs to your taste.
Tip: Vegetables can be varied according to taste and season.
