Pan-Seared Salmon with Quinoa

kale, chunky pickled ginger dressing

STARS

Steamed white quinoa joins a flakey, pan-seared fillet of salmon in this delightfully nutritious bowl. Steamed kale adds fiber and healthful vitamins to complement the protein-abundant grains and omega-3-rich fish. Add pickled ginger sauce for a splash of Asian flavor.

Difficulty Level

Total Time: 30 minutes

Active Time: 20 minutes

Ingredients

Seared Salmon

4 salmon fillets
2 tablespoons canola oil
2 cups quinoa
1 tablespoon olive oil
4 cups chopped kale leaves
Salt and pepper to taste

Chunky Pickled Ginger Dressing

2 tablespoons pickled ginger, drained and roughly chop
¼ cup gluten-free soy sauce
4 green onions, minced
2 tablespoons red wine vinegar
2 teaspoons sesame oil
Salt and pepper, to taste

Directions

Preheat the oven to 350°F.

Dry the salmon and sprinkle with salt and pepper. Heat a large skillet over medium heat with the oil and when hot, add the salmon skin side-up. Sear until golden brown, then transfer to a baking sheet and finish cooking in the oven for 8-10 minutes.

Place the quinoa, 4 cups of water and a large pinch of salt in a saucepan. Bring to a simmer, lower heat, cover, and cook until the grains are tender, about 12 minutes. Toss the grains with the olive oil and adjust seasoning with salt and pepper.

Bring a large pot of salted water to a boil. When boiling, submerge the kale in the water and cook for 1-2 minutes, until bright green and crisp-tender. Immediately drain and run under cold water to stop the cooking process

To make the dressing, whisk together all ingredients in a small bowl. Season to taste.

To serve, divide the quinoa and salmon between plates. Top with kale and pickled ginger dressing.