Warm Kale and Quinoa Salad w/ Seared Salmon and Wild Mushrooms

Ingredients

2 salmon fillets, skin on

100g wild mushrooms – slippery jacks and saffron milk cap mushrooms

1 tbs butter

1 cup mixed quinoa, cooked

3 kale leaves, washed and finely chopped

1/4 cup white wine

salt and pepper to taste

2 tsp grape jelly or vino cotto

Method

Wipe clean the mushrooms and cut the larger ones into quarters and chunky slices.

Spray a little oil into a medium to hot pan and cook the salmon skin side down first.

Turn the salmon over and cook briefly… keep a layer of pink in the middle.

Remove, cover with foil and leave to rest.

Drain off any excessive oil left from the salmon and place a knob of butter into the pan.

Cook the mushrooms on high till slightly caramelised on the edges.

Season with salt.

Set aside and keep warm.

Place the cooked quinoa and chopped kale into the same pan as you cooked the mushrooms and pour in the wine. Cook for 2 minutes.

Season to taste.

On a warm plate, place half of the kale salad, top with the salmon and then spoon over half of the mushrooms.

Place a shard of the salmon skin on the side and viola! your dinner is served – yes, I realise my shard of salmon skin is missing from the photo… I ate it while I was cooking the rest of the dish 🙂

Drizzle with the sweet grape jelly or vino cotto.

Packed full of essential nutrients but also a bit indulgent, you just can’t beat this delicious meal.

Warm Kale and Quinoa Salad w/ Seared Salmon and Wild Mushrooms

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Highly nutritious but a bit indulgent, with this meal you get the best of both worlds.

Author: FinSki's

Recipe type: Dinner

Cuisine: Modern

Serves: 2

Ingredients

• 2 salmon fillets, skin on
• 100g wild mushrooms – slippery jacks and saffron milk cap mushrooms
• 1 tbs butter
• 1 cup mixed quinoa, cooked
• 3 kale leaves, washed and finely chopped
• ¼ cup white wine
• salt and pepper to taste
• 2 tbs grape jelly or vino cotto

Method

1. Wipe clean the mushrooms and cut the larger ones into quarters and chunky slices.
2. Spray a little oil into a medium to hot pan and cook the salmon skin side down first.
3. Turn the salmon over and cook briefly… keep a layer of pink in the middle.
4. Remove, cover with foil and leave to rest.
5. Drain off any excessive oil left from the salmon and place a knob of butter into the pan.
6. Cook the mushrooms on high till slightly caramelised on the edges.
7. Season with salt and set aside and keep warm.
8. Place the cooked quinoa and chopped kale into the same pan as you cooked the mushrooms and pour in the wine. Cook for 2 minutes. Season to taste.
9. On a warm plate, place half of the kale salad, top with the salmon and then spoon over half of the mushrooms.
10. Place a shard of the salmon skin on the side and viola! your dinner is served – yes, I realise my shard of salmon skin is missing from the photo… I ate it while I was cooking the rest of the dish 🙂
11. Drizzle with the sweet grape jelly or vino cotto.

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