Description
Crispy skin wild salmon, over delicious lentils, blanched kale, fried onions and quinoa. Topped with a fresh parsley and lemon dressing and air fried kale chips.
Ingredients
Scale
- 1 bunch organic kale, washed
- 1 cup garden peas
- 4 salmon fillets (preferably wild, see notes)
- 1 15 oz tin cooked lentils
- 1 medium onion, ends removed, halved, and chopped 1cm chunks lengthways
- Rind of 1 whole lemon plus 1/2 lemon juice
- 1 bunch flat leaf parsley parsley (also used in the green dressing below)
- quinoa 4 x portions
- 1/2 tsp onion powder
- 1/2 tsp paprika
- Olive Oil
Green Dressing
- 1 bunch flat leaf parsley (also used in the bowl above)
- 2–3 x fresh limes
- 1/2 cup yogurt of choice, see notes
- Salt and Pepper
Instructions
- Take your salmon out the fridge to get to room temperature (15 mins prior to cooking if you can), pat dry, and season with plenty salt on the skin side. Set aside.
- Get boiling water on the go in a medium size pot, adding 1/2 tsp salt. Remove the stems and roughly chop the kale. Add half the kale to the boiling water, along with the peas, and cook for about 5 mins. Drain (keeping the water), and set aside.
- While the kale and peas cook, make the kale chips. Marinade the remaining kale with 2 tbsp olive oil, salt and pepper, paprika and onion powder. Massage with your hands to really coat everything. Cook in an airfryer on bake at 375 deg F for about 4-6 minutes. It’ll be crispy once done, and it crisps up fast so keep an eye on it.
- Get your quinoa on the boil according to packet instructions (using your kale water), and set a timer as to not burn. Set aside once soft and fluffy.
- In a large skillet, fry the onion on a medium heat with a dash of olive oil for about 7-8 minutes. Remove from pan and set aside. Place the pan back on a medium/high heat and cook the salmon (skin side down) for about 3-5 minutes. The skin should be browned and crispy. Flip the salmon and cook for a further 2-3 minutes, removing from the heat and setting aside skin side up to rest.
- In a large bowl, add your lentils (drained), cooked kale and peas, 2 tbsp olive oil, 1 whole lemon rind, 1/2 lemon juice, salt, pepper, cooked onion, and a large handful of finely chopped fresh parsley (i use the stems too for crunch). Stir and set aside ready for plating.
- For the green dressing, add all ingredients to a blender and blitz till smooth. I will use about half a bunch of parsley here (almost 2 cups worth).
- In shallow bowls, portion out your quinoa, lentil and kale mix, and top with a piece of salmon,. Finish with your delicious dressing, and some crispy kale chips! Enjoy!
Notes
See noted in thread!
- Category: Lunch/Dinner
- Method: Stovetop