Seared Salmon with Quinoa + Kale Salad
- Dairy Free
- Gluten Free
- Low Carb/Paleo
Why we love it:
- 1 cup Quinoa
- 2 cups Water
- 1 teaspoon Curry Powder (divided)
- 1 Tablespoon Kosher Salt (divided)
- 11⁄4 pounds Salmon (in filets, skin off)
- 1 bunch Lacinato Kale
- 8 Tablespoons Extra Virgin Olive Oil (divided)
- 1 Red Bell Pepper
- 1 Cucumber
- 1 Pomegranate
- 4 Tablespoons Balsamic Vinegar
- 1 teaspoon Dijon Mustard
- 1 teaspoon Honey
- 1⁄4 teaspoon Black Pepper
- 3 Green Onions
In a medium pot with a lid, combine the quinoa, water, ¾ teaspoon curry powder, and about 1 teaspoon of salt. Bring to a boil and stir, then reduce heat to medium-low and cover partially. Simmer for about 14 minutes, then stir and simmer another 3 - 4 minutes until the water is absorbed. Turn off the heat and cover the pot. Let sit for about 5 minutes longer to plump up.
Slice the salmon in filets if needed. Sprinkle each with a pinch of salt and the remaining curry powder. Heat a large heavy bottomed grill pan or saute pan over medium heat. Heat 1 Tablespoon oil and add the salmon (skin side up). Sear for about 4 minutes without moving, until a nice golden crust forms, then carefully flip and cook another 2 - 5 minutes depending on the thickness, until the salmon is just barely opaque in the center. If they're really thick pieces, you can partially cover the pan to help it cook through.
Wash and dry the kale. Slice into thin ribbons, even through most of the stems (you may prefer to slice off the bottom inch or so of the stems if they’re really thick or woody). Place in a large bowl and drizzle with 1 Tablespoon of olive oil and 1 teaspoon of salt.
Use your fingertips to massage the kale until it reduces in volume by about half and takes on a darker green color.
Dice the bell pepper, slice the cucumber into half moons, and de-seed the pomegranate (you can use whichever method works best for the pomegranate but my favorite is holding it underwater to separate the arils from the membrane so nothing gets covered in red juice). Toss with kale but reserve some arils for a nice garnish.
In a small bowl or mason jar, combine the balsamic vinegar, remaining salt (about 1 teaspoon), dijon, honey, and black pepper. Shake or whisk. Mince the green onion and add. Then add the remaining olive oil (about 6 Tablespoons) and shake or whisk to combine.
Toss a few Tablespoons of dressing with the kale and veggies.
Plate kale and veggies in large bowls, top with quinoa and a piece of salmon. Drizzle a little dressing over the quinoa and top of the fish to taste. Sprinkle with pomegranate seeds.
Leftover kale and quinoa are great all tossed together and with flakes of cold salmon for lunch.