Salad bowl with salmon and quinoa

Oven-baked salmon and mushrooms 297 of 447 Asian Cauliflower Wings

Kikkoman Sauces 443

Category 434

Ingredient 402

Videos 71

World Cuisines 140

Specials 430

Ponzu Lemon Salads Main courses Fish Snacks Summer

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.