This is probably the healthiest meal I have ever done on the blog. It is full of nutrients but low in bad fats.
It is a marinated and braised Salmon steak served on a bed of quinoa, Kale and Chinese seaweed.
To start you are going to need to marinate your salmon steak.
You will need.
- 1 salmon steak skin on
- 1/2 tbsp of light soy sauce
- 1tsp of rice or white vinegar
- 1tsp sesame oil
- 1tsp of Sriracha hot sauce (more if you like it spicy)
Take a zip lock bag and place you salmon inside then add the other ingredients and leave to marinate for at least one hour in the fridge.
For the salad you will need
- 1/2 cup quinoa
- A bunch of kale
- 1 sheet of Chinese seaweed. This can be got at health food shops and Chinese supermarkets you can substitute for Nori sheet if that is easier to find.
Take 1/2 cup of quinoa and wash it under a cold tape. Now add it to a sauce pan with 1 cup of water. Simmer gently on the stove for 20 minutes. By this time the quinoa should have expanded and be light and fluffy. If you want to add a bit more flavor to the quinoa you can substitute the water for a stock like fish or chicken.
Take a bunch of kale and the seaweed add it to a pan of boiling water and blanch it. You will only need to leave it in the pan for 1 or 2 minutes. This is just enough time for it to soften but it should keep it’s vibrant color.
Now mix together the quinoa, kale and seaweed.
Now for the salmon.
You want to take a pan and add a splash of sesame oil. It is important that you let the pan get very hot. If you put fish into a cold pan it will tend to boil in its own juices and give a very different result.
Place your salmon in the pan skin side first and fry for 1 or 2 minutes depending on its size. Then flip it over and cook on the other side for the same time. Be careful not to over cook.Fish does not take a long time to cook and it will continue cooking for a while after being removed from the heat.
Plate up and enjoy.
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