Salad bowl with salmon and quinoa
Ingredients for 1 portions
- 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
- 1 small handful of fennel, sliced
- 1½ tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce (for the kale)
- 50 ml Kikkoman Ponzu Citrus Seasoned Soy Sauce (for the marinade)
- Fresh herbs
Preparation
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.
Used products in this recipe
Ingredients for 1 portions
- 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
- 1 small handful of fennel, sliced
- 1½ tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce (for the kale)
- 50 ml Kikkoman Ponzu Citrus Seasoned Soy Sauce (for the marinade)
- Fresh herbs