Rainbow salad with flaked steamed Alaskan salmon

Wild Alaskan Salmon Salad

Separate Quinoa and kale dish

Serves 2

Ingredients

2 salmon fillets

1 bag of kale blanch in boiling water, rinse under cold water

wring it out with your hands, chop or cut into very small pieces

8 radishes halved or whole depending on size

10 baby tomatoes whole

1 cup of quinoa

2 cups of vegetable stock

1 tbs of olive oil

1 pot of edamame beans pealed and sprinkled

1 bag of salad with flowers

1 avocado chopped

¼ red cabbage finely grated

A sprinkle of sesame seeds

Broccoli florets a couple of handfuls blanched

1 bunch spring onions chopped and sliced length ways

1 bunch of fennel finely chop and sprinkle over the salad

Marinade for salmon

Cube of fresh ginger grated

Soy sauce a few dashes

2 Tablespoons of olive oil

Miso-mustard dressing

Put the salmon into a foil parcel with above marinade

Cook on 180 degrees for approx. 25 minutes

Take out of oven put on a plate to cool cut into small pieces

To cook the Quinoa

Rinse the cup in a sieve under cold water

Put into a saucepan with tablespoon of oil and cover quinoa

Put two cups of boiling vegetable stock into the saucepan

Bring to a simmer

Cover with lid

Cook for approximately 15 – 20 minutes until stock is absorbed

Let the quinoa cool down.  Mix the kale into it.

Lay the salad onto a separate plate and put all the above ingredients layered together.  Have the dressing on the side.