Turmeric salmon with warm quinoa and kale salad
Dried chilli flakes
1 clove(s), crushed
Salmon, skin on
500 g, (4 x 125g)
Quick cup, brown rice and quinoa
100 g, finely shredded
2 tbs, finely chopped
2 individual, thinly sliced
1 medium, wedges
1 x 3 second spray(s)
- Combine oil, turmeric, cumin, chilli and garlic in a shallow dish. Add salmon and turn to coat. Cover and place in fridge for 1 hour.
- Lightly spray a non-stick frying pan with oil and heat over medium-high heat. Cook salmon, skin-side down, for 3–4 minutes or until crisp. Reduce heat to medium. Turn salmon and cook for 4–5 minutes or until cooked to your liking.
- Meanwhile, cook rice blend following packet instructions. Combine rice blend, kale, preserved lemon, shallots, coriander and juice in a bowl. Serve salmon with salad and lemon wedges.