At assortment we love a salad that is satisfying enough that it can be served as a main and that’s exactly why we love this salad. Full of fibre from the kale and protein from the quinoa, edamame beans and salmon. Dressed in a creamy miso peanut dressing, and crispy onions.
Ingredients
- 600g Salmon
- 1 bunch of kale (finely sliced)
- 1 carrot (finely sliced into matchsticks or grated)
- 1 cup edamame beans (de-shelled and defrosted)
- ½ cup quinoa (uncooked)
- ¼ cup of dry-roasted peanuts (roughly chopped)
- 1/2 cup coriander (finely sliced)
- ½ red chilli (finely sliced)
- 1 brown onion (finely sliced)
- Olive oil
- Salt
Dressing
- 2 Tbsp peanut butter
- 1 Tbsp white miso
- 2 tsp grated ginger
- 1 tsp sesame oil
- 1 tsp honey
- 1 tsp tamari or soy sauce
- Juice of 1 lime or lemon
Method
- Cook quinoa as per packet instructions, once cooked set aside too cool.
- Cook the edamame beans as per packet instructions.
- Heat a generous amount of olive oil in a medium size pan to a high heat, add the sliced onions and season with salt. Reduce to a medium heat. Cook the onions until golden and crispy. This should take around 5 – 10 minutes, sitting occasionally to ensure even cooking. Once cooked, set aside.
- In a large bowl add the kale, drizzle over the olive oil and season with salt. Use your hands to massage the kale for a few minutes, so that every leaf is nice and shiny and has softened.
- Add the carrots, edamame beans, quinoa, peanuts, coriander, chilli and crispy onions to the kale.
- To make the dressing add all the ingredients to a small bowl and mix well. Then pour this over the salad.
- Lastly, pan fry your salmon, add 2 Tbsp of olive oil to a large fry pan to medium-high heat. Once the oil is hot, add the salmon fillets to the pan, skin-side-down, cook for 3 mins until the skin is crisp. Flip the salmon and lower the heat, cook the fillet for another 2 – 3 minutes (cooking time will vary depending on thickness of the salmon fillet)
- Serve salmon to the side or flaked through the salad.
Tips
Tips
- Give your kale some love… make sure you massage it well as this helps to break down the tough, fibrousness of the kale and this also helps with digestion.
- Be careful not to overcook your quinoa as it can go gluggy.
- Allow the quinoa to cool slightly before adding it to the salad.
Variations
Protein
- This salad would also be delicious with leftover roasted chicken or teriyaki chicken.
- For a vegan/vegetarian option add crispy tofu instead of salmon.
Vegetables
- You could swap out the carrot for finely sliced capsicum or cabbage.
Other
- Swap out quinoa for brown rice.
- If you’re short on time you can skip the crispy onions and add something else with a crunch like extra toasted peanuts, cashews or store-bought crispy onions or shallots.
- You can swap out the peanut butter for almond butter, cashew butter or even tahini.
- Peanuts can be swapped for cashews or almonds.
