Herb encrusted salmon on a bed of quinoa, kale & garlic roasted sweet potato salaD

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Sweet potato, quinoa & kale warm Salad

Serves 4-6 people

Time: 10 mins Prep & 30-40 mins cook

This warm salad is a treat on its own, you get the sweetness from the roasted sweet potatoes, lovely earthy taste from the kale followed by a light crunch from the quinoa. Can be eaten on its own and a perfect dish for anyone who is vegetarian or vegan. The salmon is completely optional.
Although this recipe has many parts to it, it is rather straight forward with little hassle. To make it easier for me I used pre cooked quinoa which did save me a lot of time and effort, however you can cook your own quinoa from scratch.

I really hope you enjoy this recipe!

Ingredients

  • Salmon (filleted and de-boned)

  • 2tsp Rock salt

  • 1tsp black pepper

  • 1tsp garlic granules

  • 1/2 cup of panko breadcrumbs

  • 4tbs of hard cheese (optional)

  • 1tsp of dried parsley

  • 1tsp Dried basil

  • 1tsp dried oregano

  • 1tsp dried thyme

  • 1tsp Dijon mustard

For the salad:

  • 5-6 Sweet potatoes

  • 250g Cooked red & white qunioa

  • 500g Chopped kale

  • 1 Onion

  • 4 Cloves of Garlic

  • Rock salt

  • Pepper

  • Olive oil

Preparation

  1. First season the salmon with sea salt, cracked black pepper and garlic granules, and rub it into the salmon.

  2. In a bowl combine the breadcrumbs, Parmesan, and herbs.

  3. Smother the top of the Salmon with Dijon then coat it with crumble mix pressing down slightly.

  4. Once the salmon is coated place on a well greased baking pan and roast for 25 mins on 180 degrees heat.

  5. Wash the sweet potatoes thoroughly then chop into small chunks with the skin on. Season with salt, pepper and then drizzle a little olive oil over it.

  6. Place the potatoes in a baking try alongside your cloves of garlic. Bake at 180 degrees for 15 - 20 minutes.

  7. Whilst the potatoes and salmon are in the oven prepare the quinoa & kale. Chop 1 onion and lightly fry in 1 table spoon of olive oil until its slightly brown. Then add the kale and sautée for 3-5 minutes.

  8. When the kale has wilted add the cooked quinoa and mix.

  9. After the potatoes have cooked remove them from the oven and add it to the kale & quinoa. This can be done in a large mixing bowl. Give it a good toss, taste and add any more seasoning if need be.

  10. Serve all together, plating the sweet potatoes and kale salad first then add a slice of the salmon on top.

Nancy OdogwuComment