Description
Salmon and quinoa bowls with kale and tahini-yogurt sauce.
Ingredients
- FOR THE BOWLS:
- 1 cup White Quinoa
- 2 cups Water
- 1 bunch Lacinato, Tuscan Or Dinosaur Kale, Thick Stems Removed And Thinly Sliced
- 1 whole Carrot, Peeled, And Thinly Sliced
- 2 Tablespoons Lemon Juice
- 2 cloves Garlic, Minced
- 4 Tablespoons Olive Oil
- ½ teaspoons Sea Salt
- 2 cups Cooked Chickpeas, Rinsed And Drained If Canned
- ¼ cups Dried Currants, Cranberries Or Cherries
- 1 Tablespoon Hemp Seeds (optional)
- 4 whole (4 Oz. Size) Sockeye Salmon Fillets (skin-on)
- FOR THE SAUCE:
- ¼ cups Tahini Paste
- ½ cups Water
- 1 Tablespoon Lemon Juice
- ½ cups Greek Yogurt
- ½ teaspoons Sea Salt
Preparation
In a medium saucepan, combine the quinoa and water. Bring to a boil, cover and reduce the heat to low. Cook for 15 minutes, then let it stand (still covered) for 10 minutes off the heat. Fluff with a fork and set aside.
Meanwhile in a large mixing bowl, combine the kale, carrots, lemon juice, garlic, half of the olive oil and sea salt. With clean hands, toss the kale until very well coated in the lemon and oil. Add the cooked quinoa to the kale along with the chickpeas, dried fruit and hemp seeds (if using). Mix until well-incorporated and taste for seasoning.
Heat the remaining half of the oil in a large non-stick or cast iron skillet. Pat the salmon dry and season with salt. Cook the salmon skin-side down over high heat until nicely browned, 2-3 minutes. Carefully flip the fish and cook for another 2 minutes, until opaque up the sides. Remove from heat.
Divide the quinoa mixture between 4 bowls and top with the seared salmon.
In a medium mixing bowl, whisk together the ingredients for the sauce until smooth. Add more water as necessary to make the sauce drizzle-friendly. Spoon over the fish and serve immediately.
