Salmon Quinoa and Kale Salad

By vealam

Ingredients

• Dressing:
• 1/4 cup lemon juice
• 1/4 cup white wine vinegar
• 1 tablespoon minced garlic
• 2 tablespoons Dijon mustard
• 1 cup extra virgin olive oil
• Salt and black pepper
• Salad:
• 1 pound salmon
• 3-4 cups cooked quinoa
• 1/4 cup water
• 1 bunch of green kale washed and roughly chopped without the stems.
• 1/2 of a cucumber
• 3 Roma tomatoes
• 1/2 of a red onion
• 1 tablespoon diced jalapeno
• 3/4 cup chopped cilantro
• 1 tablespoon capers

Details

Servings 6
Adapted from foodnessgracious.com

Preparation

Step 1

Preheat your oven to 375 degrees F.
Season the salmon with salt and black pepper, or your favorite seasoning mix.
Place the salmon in an oven-safe pan and bake for about 20 minutes or until no longer pink in the middle. Let cool.
In another pan bring the water to a simmer and add the kale.
Cover and steam until wilted and soft, about 5-6 minutes.
Transfer the kale to a plate and giving it a slight squeeze to remove any excess water.
Make the dressing by adding the lemon juice, white wine vinegar, garlic, and Dijon to a blender.
Slowly pour in the extra virgin olive oil and mix until it emulsifies and thickens.
Peel the cucumber and cut it in half lengthwise, chop each half and add to a large bowl.
Cut the tomatoes into quarters and take out the seeds. Slice, chop and add to the bowl.
Slice the red onion thinly and add to the bowl with the jalapeno cilantro, capers, cooked quinoa and chopped kale.
Break up the salmon into chunks and add half to the bowl.
Add some of the salad dressing and toss all of the ingredients in the bowl together.
Taste and add more dressing if you prefer.
Transfer the salad to a large serving platter and crumble the remaining half of the salmon over the top.
Serve at once with extra dressing on the side.