Salad bowl with salmon and quinoa
Ingredients for 1 portions
Marinate the salmon in ponzu for 15 minutes.
Cut cucumber into ribbons. Pour rice vinegar over cucumber in a bowl and stir every few minutes for 20 minutes.
Pour quinoa and water in a pot 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.