Delicate salmon, tart cherries, savory tahini - carrots, kale and chickpeas. It’s the perfect combination of salty and sweet, crunchy, crispy and citrusy – great flavors, lovely textures, and light and healthy, all in one.
In a small saucepot over medium-high heat. Bring Water (1 1/2 cup) to a boil. Add Quinoa (4 ounce) and return to a boil. Reduce heat to low, cover and simmer for 20 minutes. Remove from heat, fluff with a fork and keep warm until plating.
STEP 2
Juice the Lemon (1) into a large bowl and discard seeds.
STEP 3
Add Garlic (1 clove), Tahini (1/4 cup), Water (2 tablespoon), Salt (1/4 teaspoon) stir to combine. Set tahini dressing aside.
STEP 4
In a medium sauté pan over high heat, add Olive Oil (1 tablespoon). When the oil is hot, add the Canned Chickpeas (1 can) and sauté for 4 minutes until golden brown. Remove from heat and set aside.
STEP 5
Pat dry the Salmon Fillet (2) with paper towels. Season each fillet with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon).
STEP 6
Heat another medium sauté pan over medium-high heat and add Olive Oil (1 tablespoon). When the oil is hot, place the salmon fillets into the hot pan and sear for 3 minutes on each side; until crispy and cooked through. Remove from heat and set aside for plating.
STEP 7
Add the Kale (3 ounce), Carrot (1.5 ounce), Dried Cherries (1/4 cup) and chickpeas to the bowl with the tahini dressing. Toss gently to combine.
STEP 8
In the center of two bowls, place the quinoa. Add the kale salad, placing the seared salmon on top.
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Lili
Hi Richard! We fixed that bug so you should see all the units now. Hope that helps!
Sandra
Ok, but a bit bland
Quique
yes
Richard
I must be missing something . I see ingredients with a number but is it a tsp. TBsp or cup etc. help. I find this to be a common problem with other recipes. I guess I have to be creative.