Turmeric salmon with warm quinoa and kale salad
6
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
It has an earthy flavour and a yellow hue, but turmeric is also believed to have many health benefits, such as lowering cholesterol. It’s also of course tastes great on salmon fillets.
Ingredients
Olive oil
1 tbs
Ground turmeric
1 tsp
Ground cumin
½ tsp
Dried chilli flakes
½ tsp
Garlic
1 clove(s), crushed
Salmon, skin on
500 g, (4 x 125g)
Quick cup, brown rice and quinoa
340 g
Kale
100 g, finely shredded
Preserved lemon
2 tbs, finely chopped
Green shallot(s)
2 individual, thinly sliced
Fresh coriander
½ cup(s)
Lemon juice
1 tbs
Lemon(s)
1 medium, wedges
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
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.
3
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.
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