Salmon & Kale Recipe
Grilled salmon, kale & red quinoa, red apple, almonds, golden raisins and puffed rice, white cheddar, caramelized honey vinaigrette
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Ingredients
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Main Ingredients
Caramelized Honey Vinaigrette
Method
Preparing the Quinoa and Kale
- 1
Cook the Quinoa
In a medium saucepan, combine the rinsed red quinoa with 2 cups of water. Bring to a boil, then cover and reduce to a simmer. Cook for 15 minutes or until water is absorbed. Remove from heat and let sit covered for 5 minutes.
- 2
Sauté the Kale
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped kale and sauté for 5-7 minutes until wilted and tender. Season with salt and pepper.
Grilling the Salmon
- 3
Preheat the Grill
Preheat your grill to medium-high heat.
- 4
Making the Vinaigrette
- 5
Combine Ingredients
In a small saucepan, combine honey and apple cider vinegar over medium heat. Stir until honey is dissolved. Remove from heat and whisk in olive oil and Dijon mustard. Season with salt and pepper to taste.
Assembling the Dish
- 6
Mix the Salad
In a large bowl, combine the cooked quinoa, sautéed kale, diced apple, sliced almonds, golden raisins, and puffed rice. Toss gently.
- 7
Serve
Place a portion of the quinoa and kale mixture on a plate. Top with a grilled salmon fillet, sprinkle with grated white cheddar, and drizzle with caramelized honey vinaigrette. Enjoy!
